Spiced Cucumbers and Coconut Milk

Recipe by chef Jody Adams of Trade Restaurant in Boston (http://trade-boston.com/)

Yields about 4 cups

Ingredients:

1 tablespoon vegetable oil
2 cups ¼-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
½ cup unsweetened coconut milk
1½ teaspoons honey
¼ cup fresh cilantro leaves
Fresh lime juice

Preparation:

1. 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.

2. Add tomatoes, scallions, chiles and garlic. Sauté until vegetables are soft, 2-3 minutes.

3. Add coconut milk and honey; simmer until vegetables are cooked.

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