Best Thai Salsa Recipes

TAMARIND GLAZED DUCK BREAST WITH THAI RED CURRY TAMALE GREEN PAPAYA AND CORN SALSA

Steps:

• In a small saute pan, dry roast the cumin, coriander, and pepper until fragrant, about 2 to 3 minutes and then grind into a powder. In a food processor, puree the shallots, garlic, lemon grass, galangal, and cilantro. Add the pureed chiles, tomato paste, lime juice, shrimp paste, ground spices, and blend until smooth.;
• In a heavy bottomed pot over high heat, season the duck legs with salt and pepper and sear until golden brown. Remove the duck legs and using the same pot, saute the onions until they are translucent. Add the curry paste to the onions and cook over medium heat for 4 minutes. Add the coconut milk and simmer for another 2 minutes. Return the duck legs to the pot and fill with enough water to just cover the duck. Bring to a simmer and cook for 1 1/2 to 2 hours until the meat falls off the bone. Remove from heat and when cool, pick all of the meat off the bones and add only the meat to the remaining broth.
• In a large mixing bowl, combine the duck broth, rice, scallions, and red bell pepper. Season with the salt and pepper. Lay a banana leaf shiny side down, and place about 1 cup of the rice mixture in the center of the leaf. Fold the ends over the rice to form a sealed packed. Continue making the tamales. Using a wok or a double boiler, steam the tamales until the rice is very hot, about 10 to 15 minutes.
• In a large mixing bowl, combine the corn, red onion, papaya, tomatoes, cilantro, lime juice, fish sauce, cumin, salt and pepper. Allow the mixture to sit for about 1 hour for the lime juice to soften the papaya.
• TAMARIND GLAZE: 1 cup tamarind paste 1/4 cup sliced shallots 2 tablespoons garlic, chopped 1/2 cup lemon grass, sliced 2 Kaffir lime leaves 2 Thai bird chiles 1/2 cup crushed rock sugar 1 tablespoon whole cumin seed, toasted 2 quarts chicken stock or water Salt and pepper, to taste
• In a medium, non-reactive pot, combine the tamarind paste, shallots, garlic, lemon grass, Kaffir lime leaves, Thai bird chiles, rock sugar, cumin seed, water, salt and pepper. Simmer lightly for about one hour until the glaze is thick and syrupy. Strain and season with salt.
• DUCK BREAST 4 (6 1/2-ounce) duck breasts 1 cup tamarind glaze Salt and pepper, to taste
• Using a sharp knife, score the duck skin, in half- inch intervals. Season the duck with the salt and pepper and place skin side down on a hot grill. Be careful of the errant flames that may flare up. Continuously brush the duck with the tamarind glaze as it cooks. Flip the duck when the skin is very golden and continue to brush with the glaze. Cook for about 7 minutes more for medium rare. Allow the duck to rest for 3 minutes before slicing.
• GARNISH: Red corn tortillas Canola oil, for frying 1 teaspoon ground cumin 1 teaspoon salt 1/4 cup sliced scallions
• Using a sharp knife, cut the tortilla into thin strips. Fill a fryer or medium heavy pot 1/3 full with oil and heat over high heat to 350 degrees. Add the tortillas and fry until crispy. Drain on paper towels and sprinkle with the cumin and salt.
• PLATING Place a hot tamale on each plate and make a cut down the center. Squeeze the 2 sides together, like you would to a baked potato. Thinly slice each duck breast and fan it out, skin side up, around each tamale. Place a mound of the salsa in the center between the duck and tamale, and top with the tortilla. Drizzle some of the remaining glaze around the plate and sprinkle with the sliced scallions.
• Wine suggestion: Bedford Thompson Cabernet Franc 1995

THAI BANANA SALSA WITH KING PRAWNS

Steps:

• In a large bowl, mix bananas, cucumbers, mint, cilantro, ginger, and red chile pepper to make salsa.
• In a small bowl, blend lime juice, fish sauce, and brown sugar until sugar has dissolved. Thoroughly mix into the salsa.
• Bring a large saucepan of lightly salted water to a boil. Place prawns in the water, and cook 3 minutes, or until flesh is opaque. Serve with the banana salsa.

THAI COCONUT CHICKEN WITH PINEAPPLE SALSA

Steps:

• Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Cook chicken, stirring occasionally, until opaque and golden brown in places, about 3 minutes. Add garlic and ginger, stir, and cook until fragrant, about 30 seconds. Add fish sauce, coconut milk, and 1/2 cup pineapple; bring to a boil. Stir, reduce heat to low, and partially cover. Simmer until chicken is cooked through, about 8 minutes. Divide chicken and sauce among serving bowls.
• Stir together remaining pineapple, scallions, and chile in a bowl. Serve chicken with sticky rice and pineapple salsa.

THAI-STYLE CHICKEN WRAPS WITH MANGO SALSA

Steps:

• 1. To make the salsa. In a small bowl, stir together the mango, cilantro and lime juice. Cover and refrigerate until ready to serve. 2. To make the wraps. In a large skillet over medium-high, heat the sesame oil. Add cabbage and carrots and saute until the vegetables begin to soften, about 2 minutes. Stir in the scallions and peanuts. Add the lime juice, soy sauce and black pepper, then saute until the mixture is heated through, about 2 minutes longer. 3. Remove the pan from the heat and stir in the chicken and mint. 4. Spread the center of each tortilla with about 1 tablespoon of peanut sauce. Top with a quarter of the chicken filling. Fold in 2 ends of the tortilla, then roll up. Place the wraps on a microwave safe plate, seam-side down. 5. Heat the wraps in the microwave on high until heated through, about 1 1/2 minutes, or in a 350 degree oven for about 5 minutes. Serve with the mango salsa.

THAI CUCUMBER AND MINT SALSA

Steps:

• Combine all of the ingredients in a large glass or ceramic bowl. Cover and set aside in the refrigerator for at least 2 hours before serving. Season to taste with additional salt and pepper. Keep in an airtight container in the refrigerator for up to 2 days.

FIERY THAI SALSA

Steps:

• Combine all ingredients in large bowl. Season with salt. Cover and refrigerate until juicy, about 1 hour. Stir before serving. Serve cold.

SKINNY THAI BURGERS WITH SWEET POTATO CHIPS & PINEAPPLE SALSA

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the sweet potato chips with the oil and some seasoning on a baking sheet. Roast for 40-45 mins until golden and crisp.
• Mix the mince with the curry paste, half the spring onions, half the coriander and some seasoning. Shape into 4 burgers.
• Mix remaining spring onions and coriander with the pineapple, lime juice, red chilli and sweet chilli sauce.
• When the chips have 10 mins to go, heat a non-stick frying pan or griddle and cook the burgers for 3-5 mins on each side until golden and cooked through. Serve the burgers in the buns with lettuce leaves and salsa piled on top, the sweet potato chips and extra chilli sauce for dipping.

THAI TOMATO SALSA

Steps:

• Combine all of the ingredients in a small bowl.
• Serve at room temperature or chilled.
• The salsa will keep for up to 2 days in the refrigerator.

THAI PRAWNS WITH MANGO SALSA

Steps:

• To make the salsa, place all ingredients in a bowl. Toss to combine. Set aside.
• To make prawns, process garlic, chilli, coriander/cilantro roots, green onion, sugar, fish sauce, and lime juice until smooth.
• Preheat a lightly greased barbecue plate on medium-high heat. Cook prawns, tossing, for 3-4 minutes or until pink and cooked through. Transfer to a bowl. Add garlic mixture. Toss to combine. Serve prawn mixture, with mango salsa and lime wedges.

FIERY THAI SALSA

Steps:

• Combine all ingredients in large bowl.
• Season with salt.
• Cover and refrigerate 1 hour.
• Stir before serving cold.

THAI MANGO SALSA

Steps:

• Chop and combine salsa ingredients in a bowl.
• Combine dressing ingredients and stir until sugar is dissolved. Add to salsa.

FIERY THAI SALSA

Steps:

• 1. Combine all ingredients in large bowl. Season with salt.
• 2. Cover and refrigerate until juicy, about 1 hour. Stir before serving cold.

THAI SALSA

Steps:

• Put all of the ingredients in a blender and puree until smooth. Season to taste. This dip can be stored in the refrigerator in a closed container for up to 2 days. Serve with nuggets of chicken, steamed scallop kebabs or shrimp.

ROASTED TOMATO & THAI SALSA

Steps:

• 1. Cut tomatoes in half, quarter onion half. Lay on baking sheet and place in 300° oven for 30 min. Allow to cool, then place tomatoes and onion in food processor and puree.
• 2. Pour into bowl and mix Thai chile sauce in. Enjoy a forehead sweating good time.

THAI DRAGON SALSA

Steps:

• Combine all ingredients in a small bowl.
• Serve chilled.
• Serving suggestion: goes well with soft spring rolls, crispy spring rolls, and chilled steamed shrimp.

THAI "SALSA"

Steps:

• Combine all ingredients in large bowl. Season with salt. Cover and refrigerate 1 hour. Stir before serving cold.