- 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.
- Add tomatoes, scallions, chiles and garlic. Sauté until vegetables are soft, 2–3 minutes.
- 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. Serve with rice, if desired.
Note: This recipe makes 4 cups.
Recipe Credit: Jody Adams of Trade in Boston
Image Credit: Diane Fields