Print
Stir Fried Cucumber with Peanut Sauce
Here's my Thai stir fried cucumber covered in a creamy homemade peanut sauce... Delicious!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 people
Calories per serving 343 kcal
Ingredients
- fresh cucumber
- 2 tbsp crunchy peanut butter
- ⅓ cup chicken stock (80 ml)
- ⅓ cup coconut milk (80 ml)
- 2 tbsp lime juice
- 1 tbsp fish sauce
- garlic powder
- fresh red chili
- 1 tbsp fresh mint chopped
- 1 tbsp fresh cilantro chopped
- caster sugar
- 1 tsp vegetable oil
Instructions
-
Rinse the cucumber and slice it in half. Then chop both halves up into bite-size bits. Add the vegetable oil to a large non-stick pan or wok. Place it over high heat. Once hot, add the cucumber. Quickly stir fry the cucumber for 2 minutes. Then take the pan off the heat and add the lime juice, the fish sauce and a pinch of sugar and garlic powder.
-
Stir well. Then add the red chili and the freshly chopped cilantro and mint.
-
Stir the cucumber well again. Then pour the cucumber in a large bowl and let it chill and marinate in the fridge for 10 minutes. Stir regularly. Right before serving, add the peanut butter and chicken stock or coconut milk to a wok or non-stick pan and place it over medium heat.
-
Stir well until the peanut butter falls apart. Then add the coconut milk and stir the sauce until it is creamy and slightly runny.
-
Transfer the cold marinated cucumber (without the remaining marinade) to a serving dish and drizzle with the warm peanut sauce. Garnish with extra cilantro and mint. Serve immediately.
