Recipes
Green Mango Som Tum
Originating in Northern Thailand and Laos, this fragrant salad is readily available in Thailand and is always made fresh to order.
Serves 2-3 as a side dish
For the salad:
- 2 sour green mangoes, peeled, flesh sliced
- 50g snake beans,cut into 3cm pieces
- 1 ripe roma tomato, rough diced
- 2 green chillies
- 20g clove garlic, peeled
- 10g dried shrimp, soaked in warm water
- 100g roasted peanuts, crushed
- 30ml fresh lime juice
- 30ml fish sauce
- 20g palm sugar
- 30ml tamarind
- Pound the garlic & chillies in a mortar & pestle to a paste.
- Add the palm sugar, then add & lightly bruise the snake beans, tomato & peanuts.
- Season with the fish sauce, lime juice & tamarind.
- Add the green mango and lightly pound in. Use a spoon to toss well. Taste & adjust seasoning if necessary.
- Serve with grilled prawns (pictured), which is a great accompaniment.