Ingredients: 1 to 2 red Thai bird's eye chilies (depending on your tolerance for heat), stemmed, seeded and cut into 1/2-inch slices* 4 cloves garlic, chopped * 2 ounces green beans, cut into 1-inch pieces (3/4 cup) * 2 tablespoons light brown sugar * 2 tablespoons low-sodium soy sauce, or more as needed * 1/4 cup fresh lime juice (from 2 or 3 limes) * 2 medium tomatoes, cored and cut into 8 wedges each * 3 medium carrots, coarsely grated * 2 1/2 cups cooked corn kernels (from 3 cobs) * 1 3/4 cups roasted, unsalted cashews
* Combine the chilies (to taste) and garlic in a gallon zip-top bag and zip it almost all the way closed, leaving an inch or two unzipped. Use a rolling pin to pound the chilies and garlic through the plastic and form a rough paste. Add the beans and pound briefly to crush them a little. Add the brown sugar, soy sauce and lime juice.
* Add the tomatoes and pound briefly, just to flatten them. Stir in the carrots and corn; pound gently, just to help the flavors incorporate. Taste, and add more soy sauce as needed.
* Transfer to a serving bowl, top with the cashews and serve right away.
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