Name: Green Papaya Crab Salad (Som Yum)
Prep time: 25 min
Total time: 25 min
Yield: Serves 4 as part of multi-course meal or for lunch
Cuisine: Thai
Ingredients: 2 tablespoons palm or brown sugar; 6 yard-long beans or 12 fresh green beans, cut into 2 in (5 cm) pieces; 4 cups (400 g) green unripe papaya, sliced; 2 tablespoons fish sauce (nam pla); 1½ cups (270 g) cherry or grape tomatoes, halved; Two small handfuls of fresh coriander leaves (cilantro) (about ½ cup/24 g), finely chopped; 2 tablespoons crushed roasted peanuts plus more for garnish; 12 oz (350 g) lump crab meat, picked over for shells; 1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat), finely sliced; 3 garlic cloves, coarsely chopped; 4 tablespoons freshly squeezed lime juice

Preparation info

Serves
4
as part of multi-course meal or for lunch

Difficulty
Easy
Ready in
25 min

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

I’m madly in love with this salad, which is usually made with salted crab, but I use lump crabmeat in this recipe, which is a bit more user friendly. I tried this salad for the first time near Phang Nga Bay where they filmed the James Bond classic, The Man with the Golden Gun, and I discovered the amazing texture and flavor of unripe papaya. It’s bold, pungent, spicy and a bit wild. Thais use a special tool to slice the papaya, which