How to make thai food: Thai Green Mango Salad

Ingredients:
•2 firm green mangoes
•1/4 cup dry shredded unsweetend coconut (the kind you use for baking)
•2 cups bean sprouts
•1/2 cup chopped fresh coriander
•3-4 spring onions, sliced
•handful of peanuts or cashews, left whole or roughly chopped
•1/3 cup fresh basil
•Optional: 1 cup cooked chicken (sliced), cooked shrimp, or fried tofu if vegetarian (cut into small cubes)
•Optional: 1 fresh-cut red chili
•SALAD DRESSING:
•3 Tbsp. fish sauce, OR vegetarian fish sauce, OR 4 Tbsp.soy sauce
•3-4 Tbsp. freshly-squeezed lime juice
•2 Tbsp. (or more) brown sugar (to taste)
•1-2 tsp. Thai chili sauce

Preparation:

1.Place the coconut in a frying pan or wok (no oil required). "Dry-fry" the coconut (as if you were stir-frying it) for 2-3 minutes over medium heat, or until it turns a light golden-brown and is fragrant. Set aside. Tip: Once the coconut is toasted, remove it from the pan right away and place it in a bowl, otherwise it will keep on toasting.

2.Peel the mangoes and discard the skin. The flesh of the mango should be firm and light yellow-orange (note that the color in my photo above has been enhanced).

3.Using a medium to large-size grater (the kind you would use for cabbage salad), grate the flesh of the mangoes into a mixing bowl. (Note that there is a large flat stone at the mango's center.)

4.Prepare the dressing by mixing together all the salad dressing ingredients in a bowl or cup. The dressing should be a mingling of sweet, sour, spicy and salty, but more sweet than sour. Set aside.

5.To the bowl of shredded mango, add the bean sprouts, coriander, spring onions, cooked chicken, shrimp or tofu (if using), the fresh-cut chili (if using) plus half the toasted coconut. Toss well to combine.

6.Add the dressing and toss again. Do a taste-test. Add more fish sauce or soy sauce instead of salt. If you prefer it sweeter, add a little more sugar (honey works too). If you prefer more spice, add more chili sauce. If too salty or sweet, add more lime juice.

7.Place on a serving platter. Sprinkle the nuts over top plus the basil and remaining toasted coconut.