Thai Cucumber Salad #3

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.