Spiced Cucumbers and Coconut Milk
- 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
- Produce
- Cilantro, fresh leaves (1/4 cup)
- Green onions (4)
- Heirloom tomato, large (1)
- Thai chiles, red (2)
- Canned Goods
- Coconut milk, unsweetened (1/2 cup)
- Cooking & Baking
- Garlic clove (1)
- Honey (1 1/2 teaspoons)
- Kosher salt and freshly ground black pepper (1)
- Vegetable oil (1 tablespoon)
- Drinks
- Lime juice (1 squeeze)
- Other
- approximately 4-6 Persian cucumbers, peeled and sliced into 1/4 inch rounds (roughly 2 cups worth)
Preparation
Read recipe preparation on turntablekitchen.com
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Recipe Stats
Published May 30, 2012 (8 months ago).
21 people saved this recipe.
