Spicy Green Mango Salad with Toasted Coconut Recipe

Spicy Green Mango Salad with Toasted Coconut

This version of Thai green mango salad is made with unripened mango, dried shredded coconut that has been toasted to a flavorful golden brown, toasted peanuts, shallots, dried shrimp, and hot Thai chili. The dressing is made with rich coconut milk, coconut sugar, and shrimp paste, so it has all the distinct flavors of a mango salad from southern Thailand. Salads of this type are usually referred to as "Yum", so we call this salad Yum Ma Muang Ma Prao.

Yield: 2 - 4 servings
Prep time: 15 Minutes
Ready in: 15 Minutes

Ingredients:
  • 1 - 2 Mango
  • 1 cup Dried Shrimp
  • 1 cup Coconut
  • 2 Tablespoons Peanut
  • 6 - 8 Red Shallots
  • 5 - 6 Thai Hot Chilies
  • 1 Tablespoon Coconut Sugar
  • 1 teaspoon Thai shrimp paste

Basic Directions:

1) Toast some some dry unsweetened coconut in a flat frying pan or wok over medium heat until evenly golden browned. Also toast the raw shelled peanuts until brown spots appear in several places.

2) Peel the dark green outer skin from one or two green mangoes, and shred them into long julienne style pieces. Peel and slice the shallots.

3) Pound the hot chilies using a mortar and pestle until broken into several large pieces, then whisk them into the coconut milk with sugar and shrimp paste. Allow to stand for a few minutes.

4) Pound the dried shrimp in the mortar until loosened and soft. Also pound the peanuts until chunky. Mix the shredded mango, toasted coconut, shallots, dried shrimp, and peanuts together, then add the dressing and toss everything together well.

5) Serve with a few sliced shallots, one or two whole chilies. and some cilantro on top as a garnish.

For more detailed information and a free video lesson, visit this web page: thaicookbook.tv/?rid=97