- 1 tablespoon vegetable oil
- 2 cups 1/4″-thick slices peeled lemon cucumber or any other cucumber.
- Kosher salt
- Freshly ground black pepper
- 2 peeled, seeded, coarsely chopped small tomatoes
- 4 thinly sliced scallions
- 2 thinly sliced red thai chiles (with seeds)
- 1 smashed garlic clove
- 1/2 cup unsweetened coconut milk
- 1 1/2 teaspoon honey
- 1/4 cup fresh cilantro leaves
- Fresh lime juice
- Heat vegetable oil in a medium saucepan over medium heat. 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. Add chopped small tomatoes, sliced scallions, sliced red thai chiles (with seeds), and smashed garlic clove. Sauté until vegetables are soft, 2-3 minutes. 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. Serve with rice, if desired.