Well, I left my thai cooking for a couple of days, but I’m back to it again. Thai and Mediterranean have to be my two favorite styles of cooking. I love the fresh cilantro, lime, and chiles flavors from Thai, and as for Mediterranean, toss in some black olives, tomatoes, basil, feta, and mozerella and I am in heaven.
Tonights dinner was my go-to fish curry recipe. It is rich with just the right amount of heat. It comes from the Perfect Thai cookbook, which I wrote about here.
What I really want you to focus on are the cucumbers. These were from my CSA. I don’t know what kind they are, but they are the best cucumbers I have ever eaten! They were about the same size as regular cucumbers but they were thin. You can see that they were greenish all the way through, with small seeds. I use cucumbers a lot as a side dish when ever I make thai dishes. They are so refreshing and easy.
Asian Cucumber Salad
4 cups thinly sliced or diced cucumbers (depending on what look you want)
1 cup sliced or diced red onions
1/4 cup rice wine vinegar
2 teaspoons sugar
2 teaspoons fish sauce
1/2 to 1 teaspoon chile paste with garlic (depending on how hot you like it)
Toss all those ingredients together, cover, and chill. This gets better and better the longer it sits.
The bok choy was just sort of ho-hum, so we are not going to mention it. Just pretend it’s not there.