Mango And Papaya Thai Salad Recipe


  • Mango (ripe but hard) in two medium slices
  • Papaya is a medium number
  • One cap of red capsicum
  • Two tablespoons of crushed coconut
  • Ben sprouts a cup
  • Three to four green onions
  • A cup of peanuts
  • Fish sauce, soy sauce four tablespoons
  • Four tablespoons of lemon juice
  • Two tablespoons of brown sugar
  • Two to three tablespoons of fresh basil leaves
  • Green coriander half a lump
  • A tablespoon of red Thai paste
  • A cup of cooked chicken or beef (if desired)
  • Two to three tablespoons of cooking oil

Preparation tips

  • Fry the crushed coconut in a frying pan (without oil) on low heat for two to three minutes, till it becomes light golden. Put it in a bowl and let it cool.
  • In a separate bowl, add lemon juice, fish sauce, sugar and Thai paste and stir until sugar is completely dissolved.
  • Add a little bit of cooking oil to this mixture while whipping the egg whisk, it will become a salad dressing. Set it aside.
  • Peel a squash, grate it and squeeze the juice. Peel a squash, grate it and squeeze the juice.
  • Peel a squash, grate it and squeeze the juice.
  • Add chopped bean sprouts, green coriander, green onion, cooked chicken or meat, chopped capsicum and a tablespoon of roasted coconut and mix well.
  • Add dressing and mix and taste. If you feel less salt, add a little fish sauce instead of salt and if you like more sweet, add a little more sugar (honey can also be added).
  • If you want spicy, add chili sauce.
  • When the salt or salt becomes sharp, add a little lemon juice.
  • Remove to a serving plate and sprinkle with chopped peanuts, basil leaves and roasted coconut.

Leave a Reply

Your email address will not be published. Required fields are marked *