One of my favorite recipes is my stir-fried cucumbers and I wanted to try to make another cucumber recipe where the cucumbers were cooked because I have a hard time digesting raw cucumbers. This recipe looked interesting but a bit scary-- curry and cucumbers? However, the two unlikely ingredients work together well and it definitely makes a meal that you haven't had before!
Panang Cucumber Curry
Adapted from Vegetarian Times
I Tbs of olive oil
1 4 oz can panang curry paste (I couldn't find any, so I used red curry paste instead)
1 13 oz can of light coconut milk
1 1/2 tsp grated lime zest
2 tsp soy sauce
1 large english cucumber, seeded, peeled and cut into small cubes
1 red pepper cut into strips
1 small onion
1/3 cup of thai basil leaves
1 container of tofu
2 tsp lime juice
Wrap the tofu in a few paper towels. Put on a plate and put a plate on top of it to press. Wait 30 minutes then pat dry. Cut into cubes.
Put oil in pan and heat on medium-low. Add curry paste and cook for 4 minutes, stirring often, until it gets fragrant. Add coconut milk, lime zest, and soy sauce. Simmer for 5 minutes until it begins to thicken.
Add cucumber, pepper and onion. Cook 10 - 12 minutes until cucumbers are crisp tender. Add in basil and tofu and then cook for around 4 more minutes. Add lime juice and serve.