Spiced Cucumbers and Coconut MilkSang An
"Nobody thinks to cook cucumbers, but I treat them as I would any vegetable"
Recipe information
Yield
Makes about 4 cups
Ingredients
1 tablespoon vegetable oil
2 cups 1/4"-thick slices peeled lemon cucumber or any other cucumber.
Kosher salt
Freshly ground black pepper
2 peeled, seeded, coarsely chopped small tomatoes
4 thinly sliced scallions
2 thinly sliced red thai chiles (with seeds)
1 smashed garlic clove
1/2 cup unsweetened coconut milk
1 1/2 teaspoon honey
1/4 cup fresh cilantro leaves
Fresh lime juice
Preparation
Heat vegetable oil in a medium saucepan over medium heat. Add slices peeled lemon cucumber or any other cucumber. Sauté until beginning to soften, about 1 minute. Season with kosher salt and freshly ground black pepper. Add chopped small tomatoes, sliced scallions, sliced red thai chiles (with seeds), and smashed garlic clove. Sauté until vegetables are soft, 2-3 minutes. Add unsweetened coconut milk and honey; simmer until vegetables are cooked through, 2-3 minutes. Stir in fresh cilantro leaves and a squeeze of fresh lime juice. Season with salt and pepper. Serve with rice, if desired.
