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