Spiced Cucumbers and Coconut Milk

Ingredients

• 4 servings pepper black freshly ground
• 0.3 cup cilantro leaves fresh
• 1  garlic clove smashed
• 1.5 teaspoon honey 
• 4 servings kosher salt 
• 4 servings juice of lime fresh
• 4  spring onion thinly sliced
• 2  thai chile red with seeds) thinly sliced
• 2 small tomatoes peeled seeded coarsely chopped
• 0.5 cup coconut milk unsweetened
• 1 tablespoon vegetable oil 

Equipment

• sauce pan

Directions

1. Heat vegetable oil in a medium saucepan over medium heat.
2. 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.
3. Add chopped small tomatoes, sliced scallions, sliced red thai chiles (with seeds), and smashed garlic clove. Sauté until vegetables are soft, 2–3 minutes.
4. 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.
5. Serve with rice, if desired.