Season 1

 

Recipes

Thai Green Mango Salad (Som Tum Mamuang)

Serves: 4-6

This dish is a refreshing adaptation of a more widely known version made with papaya. This recipe was first published in Saveur in Issue #130 with James Oseland’s story City within a City.

Photo Credit: James Oseland

Ingredients

2 tbsp. small dried shrimp

8 red Thai chiles, stemmed, seeded, and julienned

4 cloves garlic, minced

1⁄2 shallot, minced

3 small, green unripe mangoes (about 1 1⁄2 lbs.), peeled and julienned

18 green beans, trimmed and cut into 2" lengths

14 grape tomatoes, halved
3 tbsp. fish sauce

2 tbsp. fresh lime juice

4 tsp. palm sugar or brown sugar

2 tbsp. roasted unsalted peanuts, chopped

Directions

  1. Using a mortar and pestle, pound shrimp until coarsely ground; transfer to a small bowl and set aside.
  2. Place the chiles, garlic, and shallots in the mortar and pound 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.
  3. 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.