Thai Dragon Salsa Recipes

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THAI DRAGON SALSA

Make and share this Thai Dragon Salsa recipe from Food.com.

Provided by PalatablePastime

Categories     Sauces

Time 5m

Yield 2 cups

Number Of Ingredients 8



Thai Dragon Salsa image

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.

Nutrition Facts : Calories 119.1, Fat 0.6, SaturatedFat 0.1, Sodium 1617.5, Carbohydrate 28, Fiber 2.8, Sugar 21.7, Protein 3.6

1 1/2 cups seeded and chopped tomatoes
2 tablespoons chopped fresh cilantro
1 tablespoon minced fresh ginger
3 tablespoons freshly squeezed lime juice
2 tablespoons light brown sugar
2 tablespoons fish sauce (nam pla)
1 tablespoon spicy hot chili sauce (sambal oelek)
3 -5 Thai chiles or 3 -5 other hot red chili peppers, seeded and minced

MANGO-DRAGON FRUIT SALSA

This salsa lends a colorful flair to any seafood dish, and will also tame the heat of any spicier seafood dish.

Provided by thedailygourmet

Categories     Mango Salsa

Time 2h10m

Yield 6

Number Of Ingredients 7



Mango-Dragon Fruit Salsa image

Steps:

  • Combine mango, dragon fruit, bell pepper, red onion, cilantro, lime juice, salt, and pepper together in a bowl. Refrigerate for at least 2 hours or overnight until ready to serve.

Nutrition Facts : Calories 31.8 calories, Carbohydrate 8.1 g, Fat 0.2 g, Fiber 1 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 1.5 mg

¾ cup chopped mango
¾ cup peeled and chopped dragon fruit
¾ cup chopped red bell pepper
2 tablespoons diced red onion
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
salt and freshly ground black pepper to taste

THAI DRAGON BOWL

This is a full flavoured & hearty soup with a little bit of heat from the cookbook put out by a fabulous restaurent in Victoria, BC called Rebar Modern Food. It's easy to throw together and will have you craving more. To make this a vegan soup, replace fish sauce for soy and omit the prawns.

Provided by Debi9400

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 20



Thai Dragon Bowl image

Steps:

  • Heat the tock to a simmer and add the minced lemongrass, ginger and garlic; simmer 15 minutes. Strain the stock through a seive to remove the solids and return the liquid to the pot.
  • Stir in curry paste, soy and fish sauces into the broth and simmer 5 minutes. Add coconut milk and lime juice.
  • After about 2 1/2 minutes, while the broth is simmering, add the rice noodles, tofu and sugar snap peas and then at 5 minutes add the rest of the ingrediants and simmer until heated through.
  • Serve in large bowls with lime wedges and crusty bread.
  • *tip - if some of your guests don't like the heat, serve the sombel oelek on the side for those that do though it's much nicer with the flavours simmered into the soup.

8 cups vegetable stock
1 tablespoon lemongrass, minced
3 tablespoons minced ginger
3 garlic cloves, minced
1/2 teaspoon green curry paste
3 tablespoons soy sauce
1/4 cup fish sauce
1 cup light coconut milk
3 tablespoons lime juice
8 -14 ounces rice noodles, medium width
extra firm tofu, half a block cut into 1 inch strips
30 -40 cooked prawns
6 ounces snow peas, cut into 1 inch pieces
2 green onions, finely chopped
2 -3 tomatoes, diced
1 cup cremini mushroom, sliced
1/2-1 zucchini, sliced and cut into quarters
1/4 cup cilantro
1/2 cup fresh basil
2 tablespoons sambal oelek (to taste)

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