Thai Chicken With Cucumber Red Onion Relish Recipes

Steps:

• Combine cucumbers, onions, and salt together in a colander fitted over a bowl; place in the refrigerator for cucumbers and onions to drain, 8 hours to overnight.
• Mix vinegar, sugar, water, flour, turmeric, ginger, and black pepper in a large saucepan; bring to a boil. Cook, stirring occasionally, until mixture is thickened, about 5 minutes. Add cucumbers and onions; boil for about 10 more minutes.
• Sterilize jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Steps:

• In a bowl, combine all the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate for up to 4 hours.
• Meanwhile, prepare the sauce: Bring the coconut milk to a simmer in a small saucepan. Whisk in curry paste until dissolved, about 1 to 2 minutes. Whisk in peanut butter, stock and sugar, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Remove from heat and add tamarind juice and salt. Set aside to cool to room temperature.
• Prepare relish: Place cucumber, shallot, and chili slices in a small bowl. Heat the vinegar, sugar and salt in a small saucepan, stirring, until mixture reaches a boil and sugar is dissolved, about 3 minutes. Remove from the heat, cool to room temperature, and then pour over cucumber mixture. Garnish with cilantro leaves and set aside.
• Prepare grill and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 5 to 7 minutes, or until cooked through, turning once. Serve with peanut sauce and cucumber relish.

Steps:

• In blender or food processor, place water, 1/4 cup of the lime juice, 1/4 cup of the soy sauce, the chiles and sugar. Cover and blend on high speed about 1 minute or until blended. In shallow dish, place cucumber and onion; add blended mixture. Cover and refrigerate until serving.
• Remove fat from chicken. In shallow glass or plastic dish or resealable plastic food-storage bag, mix remaining 1/4 cup lime juice and 1/4 cup soy sauce. Add chicken; turn to coat. Cover dish or seal bag and refrigerate 15 minutes.
• Set oven control to broil. Spray broiler pan rack with cooking spray. Remove chicken from marinade; reserve marinade. Place chicken on rack in broiler pan. Brush chicken with marinade. Broil chicken with tops 5 to 7 inches from heat 7 minutes. Turn chicken; brush with marinade. Broil about 7 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade. Serve chicken with cucumber relish.

Steps:

• Bring vinegar, water, sugar, garlic, jalapeno, and 3/4 teaspoon salt to a boil in a small saucepan. Remove from heat, and let stand for 15 minutes. Strain though a fine sieve; discard solids. Let cool completely.
• Combine cucumber, radishes, tomatoes, and onion in a medium bowl. Pour in vinegar mixture, and toss to coat.
• Preheat grill to medium-high. Season chicken breasts on both sides with salt and pepper. Lightly oil the grill grate. Working in batches, grill chicken until cooked through, 6 to 7 minutes per side. Transfer to a platter, and let stand for 10 minutes. Stir mint into relish. Season with salt and pepper, and drizzle with vinegar if desired. Spoon relish on top of chicken, and garnish with mint sprigs.

Steps:

• To make the pickled cucumber, split the cucumber in half, remove the core with a teaspoon and discard. Cut the cucumber halves into thin semi-circles, then toss in a bowl with the vinegar, chilli and a pinch of salt. Leave to pickle while you make the curry.
• Heat the oil in a deep frying pan over a medium heat. Add the shallot and fry for 5 mins until soft, then stir in the curry paste and cook for 2-3 mins until fragrant. Tip in the coconut milk and stock and bring to a simmer.
• Add the squash and potatoes and cook uncovered for 20 mins until the potatoes are tender and the sauce has reduced and thickened slightly.
• Stir in the green beans, spinach and edamame and cook for 4 mins more until tender. Season with the soy and lime juice and sprinkle over the coriander or Thai basil, if using. Serve in bowls over the rice with the pickled cucumber alongside.