Spiced Cucumbers and Coconut Milk
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
1 tablespoon of vegetable oil approximately 4-6 Persian cucumbers, peeled and sliced into 1/4 inch rounds (roughly 2 cups worth)
Kosher salt and freshly ground black pepper
1 large heirloom tomato, roughly chopped
4 green onions, thinly sliced
2 red Thai chiles, thinly sliced (remove the seeds if you are sensitive to spice)
1 garlic clove, smashed
1/2 cup unsweetened coconut milk
1 1/2 teaspoons of honey
1/4 cup of fresh cilantro leaves
a squeeze of lime juice
Heat the oil in a medium, non-stick skillet over medium heat. Stir in the cucumber slices and cook, stirring, until they begin to soften.
Season with salt and pepper, then add the tomatoes, chiles, smashed garlic, and green onions. Sauté for another 2–3 minutes, or until all of the vegetables have softened.
Stir in the coconut milk and honey, lower the heat and cook for another few minutes. Add the cilantro and a squeeze of lime juice. Season with salt and pepper.