Place the papaya on a sheet pan and sprinkle it with salt. Let the papaya stand for 30 minutes. Pour off any juice and then squeeze the fruit with your hands to extract as much fluid as possible. Place the pulp of the papaya in a large food processor.
Add the chilies and pulse briefly to combine. Add the remaining ingredients except the tomato and pulse again until mixed.
Transfer the papaya mixture to a serving bowl and garnish with tomato slices. Serve with sticky rice.
This recipe calls for salting the papaya in order to extract some of its liquid. This is the same method used to prepare eggplant slices for the grill or for use in an Eggplant Parmesan.