Simply Thai Cooking by Wandee Young & Byron Ayanoglu, 1995
3 oz. skinless, boneless chicken breast
6 large shrimps, shelled and deveined
2 Tbsp. vegetable/olive oil
1 Tbsp. garlic, chopped
2 large green mangos
1 Tbsp. fish sauce
3 Tbsp. sugar
2 Tbsp. chopped fresh coriander
2 Tbsp. chopped fresh mint
⅓ medium red pepper, cut into thin strips
½ small red onion, thinly sliced
2 Tbsp. roasted unsalted peanuts
3 Tbsp. roasted unsalted cashews
Fresh coriander leaves
Place chicken breast and shelled shrimps on a board and using a chef’s knife pound and chop until the two have been minced and thoroughly mixed. Heat 2 Tbsp. vegetable oil in a frying pan and add garlic. Stir-fry for 30 seconds and add minced chicken and shrimp mixture. Stir-fry for 2 – 3 minutes on high heat, until the meats have separated into strands and appear cooked. Transfer to bowl to cool off. Reserve.
Peel the mangos. Then take 1 mango in the palm of your hand and holding a sharp knife in the other, score deep gashes across the entire surface of the mango with clean, swift strokes. Then cut a thin layer off the top and watch the shreds fall into your work bowl. Continue on this side, until you have shredded down to the pit. Turn the mango over and repeat the process. Then do the other mango. By the end you should have quite a little hill of mango shreds.
Add the reserved chicken-shrimp stir-fry to the mango shreds. Mix. Add the fish sauce, sugar and chopped coriander and mint. Mix. Add red pepper strips and sliced onion. Mix. Process peanuts in a blender or processor until they become coarse meal. Add to salad and give the mixture a final toss and mix until it is well integrated.
Transfer to a serving bowl and scatter the cashews around the edges. Top with fresh coriander leaves. The salad is now ready and can be served immediately, or it can comfortably wait, unrefrigerated and lightly covered, for up to 1 ½ hours.