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Thai green mango salad (yum ma muang)
Dessicated coconut is sold toasted or untoasted. We prefer the toasted kind for making Thai green mango salad. The nutty aroma and flavor are wonderful.
Course
Salad, Side Dish
Cuisine
Thai
Prep Time
10
minutes
minutes
Cook Time
0
minutes
minutes
Total Time
10
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
For the dressing
1
bird's eye chili
4
cloves
garlic
crushed and peeled
½
teaspoon
Thai shrimp paste (kapi)
¼
cup
coconut cream
1
teaspoon
fish sauce
2
tablespoons
palm sugar
For the salad
4
cups
julienned green mangoes
1
cup
thinly sliced fresh shallots
½
cup
sliced scallions
2
cups
cooked shrimps
fried shallots
crusted roasted peanuts
dessicated coconut
Instructions
With a mortar and pestle (or a mini food processor), grind the chili and garlic with the shrimp paste.
Scrape the ground ingredients into a bowl. Stir in the palm sugar, fish sauce and coconut cream until the sugar is dissolved.
In a large mixing bowl, toss the green mango, fresh shallots, scallions and cooked shrimps to distribute evenly.
Stir the salad dressing before drizzling over the mango mixture. Toss well.
Divide the salad among four bowls (or serve in a large salad bowl, if you prefer) and top with the fried shallots, peanuts and toasted coconut.