Steps
1. In a mortar and pestle, pound the garlic and chilies until they form a paste.
2. Add the shredded papaya and carrot to the mortar and gently pound to combine with the chili-garlic paste.
3. Incorporate the fish sauce, lime juice, and palm sugar into the mixture, and mix well.
4. Add the quartered tomatoes and gently toss everything together without breaking the tomatoes too much.
5. Transfer to a serving plate, sprinkle with crushed peanuts, and garnish with fresh cilantro leaves before serving.