Spiced Cucumbers & Coconut Milk
Recipe: #23451
April 10, 2016
Categories: Side Dishes, Coconut, Tomato, Cucumber, Thai, Gluten-Free Heart Healthy, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, more
"In the summer I am overrun with cucumbers! This is a totally unique way to use them. Yields 4 cups"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (154.2 g)
- Calories 117.1
- Total Fat - 10.3 g
- Saturated Fat - 6.5 g
- Cholesterol - 0 mg
- Sodium - 9.8 mg
- Total Carbohydrate - 6.6 g
- Dietary Fiber - 1.6 g
- Sugars - 3.4 g
- Protein - 1.7 g
- Calcium - 25.7 mg
- Iron - 1 mg
- Vitamin C - 11 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Add cucumber. Saute until beginning to soften, about 1 minute. Season with salt and pepper.
Step 2
Add tomatoes, scallions, chiles, and garlic. Saute until the vegetables are soft, 2-3 minutes.
Step 3
Add the coconut milk and honey, simmer until the vegetables are cooked through, 2-3 minutes. Stir in cilantro and lime juice. Season with salt and pepper to taste. Serve with rice if desired.
Tips
No special items needed.
1 Reviews
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