Easy Thai Cooking by Robert Danhi

Author:Robert Danhi
Language: eng
Format: epub, azw3
ISBN: 978-1-4629-0798-4
Publisher: Tuttle Publishing

Green Mango and Cashew Salad

Each bite is packed with explosions of tart, sweet, salty, and spicy shards of mango and roasted cashews with aromatic fresh lime juice. This Thai salad (yum) is a quintessential example of the Thai balance of tastes: umami -filled salty fish sauce, rich palm sugar, and sour mangos. If you can’t get your hands on some unripe mangos, try some other fruits, such as green apples, unripe papaya, or even pineapple, but make sure to adjust your seasoning to match the fruit you select. Lately I have been adding pan-roasted shavings of fresh coconut to the salad.

Serves 4–6

Preparation time: 12 mins

2 cloves smashed garlic

8 thin slices ginger

2–4 Thai chilies

3 tablespoons fresh lime juice

1 tablespoon Thai palm sugar or light brown sugar

1 tablespoon fish sauce

Pinch of sea salt or kosher salt

¼ cup (25 g) thinly sliced shallots

2–3 large unripe mangos or 4-5 small mangos (about 4 lb/1.5 kg), peeled, seed removed and cut into matchstick strips to yield 6 cups (1.25 kg)

2 tablespoons finely sliced kaffir lime leaves (about 6 leaves) or 1 teaspoon minced lime zest

¼ cup (10 g) roughly chopped coriander leaves (cilantro)

¼ cup (40 g) crushed or chopped toasted cashews

1 Pound the garlic, ginger and chilies using a mortar and pestle, or pulse in a processor until it forms a coarse paste. Add the lime-juice, sugar, fish sauce, and salt. Mix until the sugar is dissolved. While massaging gently, rinse the shallots under cool running water for 15 seconds—this will reduce the raw flavor, set aside. Use this dressing to coat the shallots, mangos, kaffir lime leaves, and coriander leaves.

2 Take a big bite of the coated mango and adjust seasoning with lime juice, fish sauce, sugar, and salt.

3 Spoon onto serving bowl and sprinkle with the chopped cashews.

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