Ingredients
- 1 tablespoon vegetable oil
- 2 cups 1/4-inch-thick slices peeled lemon cucumber (or any other cucumber)
- Kosher salt and freshly ground black pepper
- 2 small tomatoes, peeled, seeded, and coarsely chopped
- 4 scallions, thinly sliced
- 2 red Thai chiles (with seeds), thinly sliced
- 1 garlic clove, smashed
- 1/2 cup unsweetened coconut milk
- 1 1/2 teaspoons honey
- 1/4 cup fresh cilantro leaves
- Fresh lime juice
Description
In This Recipe, Boston Chef Jody Adams Treats Cucumbers As She Would Any Vegetable, By Cooking Them
Bon Appetit Magazine
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter