This Thailand style condiment is a bright, fresh, crisp, and delicious relish or dipping sauce that is incredibly easy to make. It’s a must have when you are serving satays, but you’ll also see it served as a condiment for other foods made with Thai yellow curry as the spice, such as Kaeng Kari Gai (Yellow Curry Chicken).
Yield: About 1 Cup Prep time: 15 Minutes Ready in: 30 Minutes
1/2 Cup Cucumber (Split lengthwise into quarters, then thinly sliced)
1/4 Cup Red Shallots (Thinly sliced)
1 or 2 Thai Hot Chili (Thinly sliced)
2 Tablespoons Coriander / Cilantro Leaves (Finely chopped)
1/3 Cup Distilled white vinegar
2 Tablespoons Sugar
1 teaspoon Salt
1: Dissolve the sugar and salt in the vinegar over low heat.
2: Slice the cucumber lengthwise into quarters, then slice very thin. Chop the shallots very fine. Slice the hot chilies very thin.
3: Add the fresh ingredients to the warm vinegar mixture. Let it cool slowly for about 15 minutes, then refrigerate.
For detailed directions and photos, please visit our website page:
Learn to make this and many more great Thai food dishes the way they are served here at our restaurant in Chiang Mai, Thailand. Visit us now at to download our free Thai cook book.