Add the fresh lime juice, fish sauce, coconut palm sugar and crushed garlic to a medium bowl and thoroughly mix together. Set aside.
Cook beans in a saucepan of boiling water for approx. 5 minutes until just cooked. Rinse under cold water.
Using a julienne peeler or box grater, peel enough papaya to make 4 cups and grate carrot. Place both in a large bowl.
Add tomatoes, half of the cilantro (chopped), chili and green beans. Pour over dressing and mix to combine. Sprinkle with peanuts or cashew nuts (we add lots of them because we love the crunch!), garnish with remaining cilantro and serve.