Can someone please let me have recipes for Thai Green Mango Salad and Green Papaya Salad.?

Answer 1

Green Mango Salad

(not exactly authentic Thai but it is delightfully easy to make and taste really great)

Ingredients:
1 small green mango, about 250g (substitute with green cooking apples if mangos not available)
1 red chilli or 3 bird's eye chilli
5 shallots
½ a handful Thai basil or mint or a mixture of both
2 tbsp dried shrimp
1 tbsp roasted peanuts

Dressing:
1 tbsp fish sauce
1 tbsp sugar
½ tbsp lime juice

Method:
Skin and julienne the mango.
Slice thinly the chilli, shallots and basil.
Wash and pound the dried shrimp into a fine meal .
Combine fish sauce, sugar and lime juice. Stir until the sugar dissolve.
Put all the ingredients into a large bowl, pour in the dressing. Toss well and serve.

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Green Papaya Salad by Kasma Loha-unchit

Ingredients:
8-12 Thai chillies (bird peppers), each cut into 3-4 segments
8 cloves garlic, peeled and cut each into 2-3 pieces
2 Tbs. small dried shrimp
4 cups julienned peeled unripe papaya - in strips 2-3 inches long and 1/8 inch thick
1 cup cut long beans - 1 1/2-inch-long segments
1 julienned carrot
1/4 cup tamarind juice the thickness of fruit concentrate
Juice of 2-3 limes, to taste
2-3 Tbs. fish sauce, to taste
2-3 Tbs. palm sugar, melted with 1 Tbs. water into a thick syrup - use as needed
2 small tomatoes, cut into bite-size wedges; or 12 cherry tomatoes, halved
1/4 cup chopped unsalted roasted peanuts

Prepare the ingredients as indicated. Make tamarind juice by starting with 1 Tbs. of compressed tamarind in 1/3 cup of warm water. Work the tamarind with your fingers to dissolve the soft fruit; gather up remaining undissolvable pulp, squeeze to extract juice and discard. Add more tamarind or water as necessary to make 1/4 cup of concentrate.

Divide the ingredients into two batches and make each batch as follows. Using a large clay mortar with a wooden pestle, pound the garlic and chillies to a paste. Add the dried shrimp and long beans and pound to bruise. Follow with the green papaya and carrot. Stir well with a spoon and pound to bruise the vegetables so that they absorb the heat and flavor of the chillies and garlic.

Add the tamarind and lime juice, fish sauce and palm sugar. Stir and pound a bit more to blend the vegetables with the flavorings and seasonings. Taste and adjust flavors to the desired hot-sour-sweet-and-salty combination. Then add the tomato pieces, stir and bruise lightly to blend in with the rest of the salad. Transfer to a serving plate and sprinkle with peanuts. Serves 6-8.

Answer 2

Certainly. It's simple to make for both
Ingredients: Serve 4
1-3 Green mango - peel skin and cut into thin strips (Julliene)
1 teaspoon Thai fish sauce (available in oriental markets)
2 -3 chili cut into thin slices ( tiny ones are the best )
Pinch of Chili powder for extra heat
2 table spoons of Ground peanuts - oven roated to golden brown (remove skin)
sugar - for taste
3 table spoon of Freshly squeezed lime- remove seeds
1 jicama (optional) - peel skin and cut into thin strips
1 carrot (optional) - peel skin and cut into thin strips

Method:
Mix all the above ingredients in a large mixing bowl. Add more fish sauce if needed. According to individual preferences.


* It's the same for Green Papaya Salad.. just change the Mango to Papaya ! Enjoy