Serves 2
1/3 English cucumber, finely slice (use a mandolin)
2 tsp rice vinegar
1 tsp sugar
1-2 tsp red curry paste (can use store bought or homemade - see Red Curry Noodles with Tofu for recipe)
1 Asian shallot, peeled and finely chopped
1/4 tsp bird's eye chili (be warned, the homemade curry paste is VERY hot), finely sliced
2 tbsp cilantro (leaves and stems), minced
1 tsp fish sauce
1/3 cup roasted unsalted peanuts, chop until the size of peppercorns
Combine vinegar, curry paste, shallot, chili and sugar in a mixing bowl. Add sliced cucumber, toss and let stand for 30 minutes.
Toss in cilantro and fish sauce, stir well to combine and top with peanuts.