THAI CUCUMBERS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk together the vinegar, sugar, sea salt and lime juice in a bowl until the sugar and salt have dissolved. Add the carrots, cucumbers and scallions, and toss to combine. Transfer the mixture to a plastic food storage container and refrigerate until ready to serve. Add the mint and chile pepper just before serving, and toss to combine.;
THAI CUCUMBER RELISH
Use this make-ahead sweet-and sour condiment to brighten our Massaman Curry.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Yield Makes 1/2 cup
Number Of Ingredients 6
Steps:
- Bring vinegar, sugar, and 1/2 teaspoon salt to a boil. Reduce heat to medium and cook until slightly syrupy, about 5 minutes. Let cool completely. Add shallots, cucumbers, and chile. Serve immediately, or refrigerate, covered, up to 1 week.
CHICKEN SATAY WITH SPICY PEANUT SAUCE AND CUCUMBER RELISH
Provided by Food Network
Categories appetizer
Time 4h40m
Yield 4 to 6 servings
Number Of Ingredients 22
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.
THAI FISH CAKES WITH CUCUMBER RELISH
Make and share this Thai Fish Cakes With Cucumber Relish recipe from Food.com.
Provided by Jonnymaroc
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 19
Steps:
- 1. Blend Fish, coriander leaves, lime juice, spring onions, curry paste, chilli and a little salt until you have a fine mince, dont make a paste.
- 2. Take the mixture and roll out little balls about 4cm in diameter. Cling film and put in the fridge to firm up.
- 3. Blend cucumber, shallots or salad onions, carrot, chilli, ginger and peanuts until very finely chopped. Transfer the chopped vegetables to a bowl. Next mix the sugar with the vinegar to dissolve it, then pour it over the vegetables along with the soy sauce and groundnut oil. Mix thoroughly.
- 4. To cook the fish cakes, heat 2 tablespoons of groundnut oil in a frying pan and, when it's very hot and beginning to shimmer, fry the cakes for about 1 minute on each side, then drain on crumpled kitchen paper.
- 5. Garnish with sprigs of coriander and serve with the cucumber dipping sauce.
Nutrition Facts : Calories 511.2, Fat 26.9, SaturatedFat 4.5, Cholesterol 152.3, Sodium 752.8, Carbohydrate 21.9, Fiber 2.7, Sugar 11.5, Protein 46.5
THAI CHICKEN WITH CUCUMBER-RED ONION RELISH
Recreate a Thai restaurant favorite by cooking tender chicken breasts in savory soy sauce and veggie relish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 200, Carbohydrate 10 g, Cholesterol 80 mg, Fat 1/2, Fiber 0 g, Protein 31 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 6 g, TransFat 0 g
CUCUMBER AJAT
A simple and refreshing relish for grilled meats. You can make the vinegar and sugar dressing up to six weeks ahead of time (store it in the fridge), but assemble the relish the day you plan to serve it.
Provided by James Syhabout
Categories HarperCollins Salad Side Cucumber Shallot Quick & Easy Quick and Healthy Vegetarian Vegan Wheat/Gluten-Free
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- Combine the cucumbers, shallots, and chiles in a serving bowl. In a separate bowl whisk together the vinegar, sugar, and salt until the sugar has completely dissolved. Add the vinegar mixture to the cucumbers, making sure they're covered. Let the cucumbers pickle for at least 15 minutes before serving.
More about "thai cucumber relish recipes"
THAI CUCUMBER SALAD (FOR CHICKEN SATAY) - THE FOOD …
From thefoodcharlatan.com
4.8/5 (20)Total Time 15 minsCategory SaladCalories 169 per serving
- In a small pot, add 1/3 cup sugar, 1/3 cup white vinegar, 1 and 1/2 tablespoons water, and 1/2 teaspoon kosher salt.Turn the heat to high and bring to a boil.
AUTHENTIC THAI RECIPE FOR CUCUMBER RELISH
From thaicookbook.tv
4.5/5 Category Sauces And CondimentsServings 1Total Time 15 mins
- Slice the cucumber lengthwise into quarters, then slice very thin. Chop the shallots very fine. Slice the hot chilies very thin.
- Add the fresh ingredients to the warm vinegar mixture. Let it cool slowly for about 15 minutes, then refrigerate.
AJAAD - THAI CUCUMBER RELISH TO GO WITH SATAY AND MORE
From cookingwithnart.com
5/5 (17)Servings 1Cuisine ThaiTotal Time 20 mins
- Put the vegetables and a bowl and pour the cooled vinegar mixture over the vegetables when the toast is ready to be served.
THAI CUCUMBER RELISH RECIPE - ARCHANA'S KITCHEN
From archanaskitchen.com
4.9/5 (2K)Servings 4Cuisine ThaiTotal Time 20 mins
THAI STYLE SPICY PICKLED CUCUMBER RELISH RECIPE ON …
From food52.com
THAI CUCUMBER SALAD FOR SATAY (อาจาด) - SIMPLY SUWANEE
From simplysuwanee.com
AUTHENTIC THAI RECIPE FOR CUCUMBER RELISH | อาจาด
From youtube.com
THAI GUACAMOLE + CUCUMBER RELISH - MY THERAPIST COOKS
From mytherapistcooks.com
COLD THAI CUCUMBER AVOCADO SOUP WITH CUCUMBER RELISH
From fromachefskitchen.com
THAI CUCUMBER RELISH (AJAD) | SAVEUR
From saveur.com
SPICY ASIAN CUCUMBER SALAD | RECIPETIN EATS
From recipetineats.com
POK POK CUCUMBER SALAD RECIPE FROM ANDY RICKER » TEMPLE OF THAI
From templeofthai.com
THAI CUCUMBER RELISH (AJAD SAUCE) RECIPE - MINTSMEALS.COM
From mintsmeals.com
THAI CUCUMBER RELISH - I CAMP IN MY KITCHEN
From icampinmykitchen.com
CUCUMBER RELISH | THAI KITCHEN - MCCORMICK
From mccormick.com
THAI CUCUMBER RELISH - EDIBLE AUSTIN
From edibleaustin.com
THAI RECIPES - CUCUMBER RELISH
From thairecipes.com
THAI CUCUMBER RELISH FOR SATAY RECIPE (AJAT) » TEMPLE OF THAI
From templeofthai.com
You'll also love