Finally! Just over 12 months ago today i arrived back in Melbourne from my first trip to Thailand. I arrived rested, exciting, and... craving! My trip to Thailand consisted of binge consumption of four things: Red pork curry (made...tick!), pad thai (made...tick!), mango and sticky rice (made...tick!), cocktails (made....tick!) and papaya salad (not yet made!). It's soooo hard to find green papayas here in Australia, but this week as i was walking through Coles i noticed green mangos! With no hesitation i piled three into my basket and trundled for the cashier, eager to race home and make this salad.
If you have not had green mango or green papaya before you might feel put off by the thought, but don't. There is no strong sourness or bitterness imparted by the unripe fruit. Instead, it's more about the texture. Crisp and fresh like cucumber but firmer and less watery. With the combination of the refreshing mango sticks and the salty/sour/spicy dressing, this dish is a killer summer salad which i will continue to make so long as i can get my hands on green mangoes and papayas.
Ingredients (Serves 4)
- 600gm chick thigh fillets
- 3 green mangoes
- 2 large handfuls bean sprouts
- 4 scallions, sliced thinly
- 1/3 cup coriander, torn
- 1/3 cup basil, torn
- 1/3 cup Vietnamese mint, torn
- 1/2 cup dessicated coconut
- 1/2 cup peanuts
- 1 tbsp canola oil
- 1/2 tsp salt
- 4 tbsp fish face
- 2 tbsp brown sugar
- Juice of 3 limes
- 3 chillis
MethodTo make the dressing, finely chop the chillis and then combine all dressing ingredients.
Regularly stir until the sugar has dissolved and set aside whilst you make the salad.
Place the chicken in a bowl and add the salt and canola oil and rub through
Place on a chargrill over high heat and cook well.
Set aside whilst you make the salad.
Place the coconut and peanuts in a saucepan and cook over medium heat for 5 minutes or until fragrant and just started to go golden. Remove from heat and set aside.
Peel the green mangoes and grate with a large hole grater (or as i did use a Rosti grater)
Place in a large bowl with the bean sprouts and herbs
Add the coconut and peanuts and toss well.
Add the dressing and toss through.
Place a serving of the salad on each plate and top with the chicken, chopped into cubes.