Appetizer: Thailand – แกงส้มมะม่วง ▶ Kaeng Som Ma-Muang (Sour Green Mango Curry)
Serving Size: 4
Approximate Time
Prep
10 min
Cook
0 min
Additional
10 min
Total
20 min
Ingredients
2 small firm green mangoes, peeled and julienned (about 3 cups / 450 g) 1 small Persian cucumber, seeded and julienned 1 small shallot, thinly sliced 1 / 2 cup fresh mint leaves, torn (about 15 g) 1 / 2 cup fresh cilantro leaves, roughly chopped (about 15 g) 1 / 3 cup roasted unsalted cashews, roughly chopped (about 40 g) 2 tbsp toasted unsweetened coconut flakes (about 14 g) 12 small butter lettuce or baby gem leaves, separated 2 tbsp fish sauce (30 ml) 2 tbsp fresh lime juice (30 ml) 1 tbsp palm sugar or light brown sugar, packed (12 g) 1 tsp rice vinegar (5 ml) (optional) 1 small red Thai chili, thinly sliced (or 1 / 2 tsp red pepper flakes) Lime wedges, for serving (optional)
Instructions
Whisk fish sauce, lime juice, sugar, rice vinegar, and chili in a small bowl until the sugar dissolves. In a large bowl, combine green mango, cucumber, and shallot. Pour the dressing over and toss to coat. Rest 5–10 minutes to lightly soften and season. Fold in mint, cilantro, and half of the cashews and coconut. Arrange lettuce leaves on a platter. Fill each leaf with the mango salad and sprinkle with the remaining cashews and coconut. Serve immediately with lime wedges, if desired.
Nutrition Information
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