Top and tail the green beans and cut into small pieces, cook in boiling water for 2 minutes then refresh under cold running water.
Cut the cherry tomatoes in half.
Peel and roughly chop the garlic cloves.
Roughly chop the chillies.
Juice the limes using a lime squeezer.
Separate the coriander leaves from the stalks. Roughly chop both parts and keep separate.
Put the coriander stalk into a pestle and mortar. Add the tomato and chilli and pound a couple of times, add the garlic and pound again. Add the fish sauce, palm sugar and lime juice and mix well. You should have a coarse paste. Taste the dressing and adjust if necessary.
Peel the papaya and grate on a mandolin fitted with a julienne blade. SMix the grated papaya with the green beans and the dressing.
Toast the peanuts under a hot grill for 2 minutes and then roughly chop.
Separate the leaves of the baby gem and wash in cold water. Dry in a salad spinner.
Fill the baby gem leaves with the salad and finish with a sprinkle of peanuts and the chopped coriander leaves.
«Only dress the salad just before serving or the fish sauce and lime juice will wilt the other ingredients.»