Ingredients
- 1 tbsp vegetable oil
- 2 cup 1/4-inch-thick slices peeled lemon cucumber (or any other cucumber)
- kosher salt
- freshly ground black pepper
- 2 small tomato, peeled, seeded, and coarsely chopped
- 4 scallion, thinly sliced
- 2 red Thai chile (with seeds), thinly sliced
- 1 garlic clove, smashed
- 1/2 cup unsweetened coconut milk
- 11/2 tsp honey
- 1/4 cup fresh cilantro leaf
- fresh lime juice
Directions
- 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.
- Add tomatoes, scallions, chiles and garlic. Sauté until vegetables are soft, 2–3 minutes.
- Add coconut milk and honey; simmer until vegetables are cooked through, 2–3 minutes.
- 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