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  • Writer's pictureCamp Goldston Publishing, LLC

Sarin’s Thai: Salty Crab Salad with Mango and Lamb Yellow Curry

Salty Crab Salad with Mango

“Salty crab salad with mango, water, flowers. Sweet Crab. Bring it to the fish sauce. Sour and spicy taste. It smells sweet and sugar. “-Sarin


1lb. fresh crab meat

1 firm medium mango

2 Tbs.mizuna (Chinese grocer)

1 cup loosely packed fresh mint leaves


1/3 cup lime juice

2 fresh long red chillies, thinly sliced

piece fresh ginger, thiny sliced

2 shallots, thinly sliced

2 tablespoon fish sauce

2 tablespoon grated palm sugar

2 teaspoon peanut oil


1. Make lime and chilli dressing. Place in jar and shake to mix.

2. In a medium bowl, combine crab and half the dressing.

3. Using vegetable peeler, slice mango into thin strips. In a large bowl, place mango, mizuna, mint and remaining dressing; toss gently to combine.

4. Divide salad among serving plates; top with crab.


Lamb Yellow Curry


1 to 1.5 pounds lamb shoulder (chicken can also be used, cut into cubes or pieces)

2 1/2 cups chicken stock

1/3 cup onion (diced)

3 bay leaves

1 to 2 potatoes (cut into chunks)

1/4 cup fresh basil

Curry Sauce:

1Thumb piece of ginger

5 cloves shallots peeled skin off and chopped

5 cloves garlic peeled skin off and chopped 3 dry chillies 1 fresh coriander use everything and chop *4 slices galangal  (Chinese grocer) (Optional) *1 teaspoon shrimp paste (Optional) 1 teaspoon salt * 2 kaffir lime leaves, finely shredded (Optional) 1 teaspoon Turmeric powder 1 teaspoon coriander seeds 1 teaspoon white pepper corn 1 teaspoon Cumin seeds

1/8 teaspoon cardamon

1/4 c chopped cashews (Chop extra for serving)

1 cup coconut milk

To prepare yellow curry sauce. :Soak dry chillies in a cold water 5 minutes.  After that, just chop them : Heat white pepper corn, cumin seeds, and coriander seeds roast about 1 minutes ( for the flavor) : Pound in mortar (the most essential cooking utensil in Thai cooking) or blend all the spice paste ingredients until smooth.


Gather the ingredients.  Place stock in a large pot over high heat. Add the meat, onion and bay leaves. Bring to a boil then reduce to low, until you get a nice simmer. Cover or partially cover with a lid and simmer 40 to 80 minutes, stirring occasionally, until meat is tender or near-tender.

Add all ‘curry sauce’ ingredients, stirring with each addition. Also, add the potatoes. Return to a boil, then continue simmering 30 more minutes or until potatoes are tender. Stir occasionally.

Taste-test the curry, adding more fish sauce for increased flavor/saltiness, or more chili if you want it spicier. If too sour, add a little more sugar. If too salty or sweet for your taste, add a touch more tamarind or lime juice. If too spicy, add more coconut milk.

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