Som Thum Tua-Thai (Som-Thum-Stil gröna bönor)

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1. 1
   Combine 3 Thai chiles, stems removed, 6 garlic cloves, ¼ cup dried shrimp, and ¼ cup granulated coconut palm sugar or 1.5 oz. whole coconut palm sugar, coarsely chopped, in a mortar and pound with pestle until sugar dissolves slightly and chiles, garlic, and shrimp are crushed to a textured paste, 1–2 minutes.
2. 2
   Cut 1 lime into eighths to make wedges. Squeeze juice of 3 wedges into mortar and pestle, then add juiced wedges. Set remaining 5 wedges aside. Add ¾ cup cherry tomatoes (about 4 oz.) and pound to smash lime wedges and break up tomatoes, 1–2 minutes.
3. 3
   Add 2 Tbsp. fish sauce, 2 Tbsp. fresh lime juice, and one fourth of 1 lb. green beans, trimmed, cut into 2" pieces, and pound until green beans break up slightly. (There should be a significant amount of juice at this point.) Add remaining beans a handful at time, pounding after each addition and transferring to a large bowl as you go if needed, until all of the green beans are broken up.
4. 4
   Add ¼ cup salted dry-roasted peanuts and smash just to lightly crush. (Do not over-grind; it will give the salad a mealy texture.) If working in batches, mix everything together in bowl.
5. 5
   Taste som thum and add more palm sugar if needed. Squeeze in juice from reserved lime wedges to taste. Transfer som thum to a large shallow bowl and top with chopped salted dry-roasted peanuts if desired. Serve with cabbage wedges and sticky rice if desired.