Tho Ruung Som Tum Mamuang (Green Mango Salad) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This recipe is from a stall in one of the street markets in Bangkok, Thailand. Ingredients:
8 thai red chili peppers, stemmed, seeded, and julienned |
4 garlic cloves, minced |
1/2 shallot, minced |
3 small green mangoes, peeled and julienned |
18 green beans, trimmed and cut into 2-inch lengths |
14 grape tomatoes, halved |
3 tablespoons fish sauce |
2 tablespoons fresh lime juice |
4 teaspoons palm sugar or 4 teaspoons brown sugar |
2 tablespoons roasted unsalted peanuts, chopped |
1 small dried shrimp, ground (optional) |
Directions:
1. Using a mortar and pestle, pound the chiles, garlic, and shallots until bruised. Working in three batches, add mangoes and pound, using a spoon to combine, until softened slightly, 2–3 minutes. Transfer mixture to a large bowl.
2. Add green beans and tomatoes to mortar and lightly pound them to extract juices; stir in fish sauce, lime juice, and sugar. Transfer to bowl with mango mixture. Toss to combine. Transfer to a serving bowl and garnish with crushed dried shrimp and peanuts.
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