1 large or 2 small seedless cucumbers
1 teaspoon salt
125 ml/4 fl oz/1/2 cup thick coconut milk
1 fresh red chilli
1 fresh green chilli
1 small red onion, sliced paper thin
2 tablespoons lime or lemon juice
Peel cucumber if skin is thick, otherwise wash and dry the cucumber and slice very thinly.
Put into a bowl, sprinkle with salt and leave for 15 minutes. Press out all the liquid and rinse once with cold water. Drain well. Mix with remaining ingredients and serve as a side dish with a curry meal.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)