Spiced Cucumbers and Coconut Milk

Serving Size: 4


  • 1 Tbsp vegetable oil
  • 0.25 cup fresh cilantro leaf
  • 1.5 tsp honey
  • 0.5 cup unsweetened coconut milk
  • 1 garlic clove, smashed
  • 2 red Thai chile (with seeds), thinly sliced
  • 4 scallion, thinly sliced
  • 2 small tomato, peeled, seeded, and coarsely chopped
  • freshly ground black pepper
  • kosher salt
  • 2 cup 1/4-inch-thick slices peeled lemon cucumber (or any other cucumber)
  • fresh lime juice


  1. Heat oil in a medium saucepan over medium heat. Add cucumber. Sauté until beginning to soften, about 1 minute. Season with kosher salt and freshly ground black pepper.
  2. Add tomatoes, scallions, chiles and garlic. Sauté until vegetables are soft, 2–3 minutes. 
  3. Add coconut milk and honey; simmer until vegetables are cooked through, 2–3 minutes.
  4. Stir in cilantro leaves and a squeeze of fresh lime juice. Season with salt and pepper. Serve with rice, if desired.

Note: This recipe makes 4 cups.

Recipe Credit: Jody Adams of Trade in Boston
Image Credit: Diane Fields