Spiced Cucumbers with Coconut Milk

Try this seasonal spiced cucumber recipe from Bon Appetit.


  • 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 (or other hot peppers)
  • 1 garlic clove, smashed
  • 1/2 cup unsweetened coconut milk
  • 1 1/2 teaspoons honey
  • 1/4 cup fresh cilantro leaves
  • Fresh lime juice


  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 through, 2–3 minutes. Stir in cilantro leaves and a squeeze of fresh lime juice. Season with salt and pepper.
  4. Serve with rice, if desired.
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