Cucumber and fennel curry

Cucumber and fennel recipe

Have you ever tried cooked cucumber? Before you go thinking I'm all weird and everything, you should try a piece of braised cucumber. It's almost like eating roasted zucchini: soft, juicy and a little bit sweet.

I was inspired by Robyn MacLean's suggestions (I used three of them, actually), so I decided to get creative with what I had in my kitchen. Fresh cucumber, aromatic fennel and heady Thai flavours join forces in a vegeterian dish that is equal parts spicy and comforting.

Cucumbers and fennel red curry

2 14 oz cans coconut milk
1 cup water
1 tbsp Thai red curry paste
1 tbsp cane sugar
1 tbsp soy sauce
1 tbsp sriracha
2 tsp rice wine vinegar
1 English cucumber, cut into 3" long sticks, about 1/2" thick
1 bulb fennel, trimmed and thinly sliced
1 bunch green onions, thinly sliced
salt and pepper, to taste

In a deep pan over medium-high heat, add the first 7 ingredients and bring to a simmer. Reduce heat to medium and continue to simmer for 10 minutes.

Add the cucumber, fennel and green onions to pan (reserving a tablespoon or so of onions for garnish) and let cook until fork tender, approximately 15 minutes.

Season to taste with salt and pepper. Serve hot over noodles or jasmine rice.

Serves 3-4
Prep Time:
10 minutes
Cook Time:
30 minutes