Thai-Style Stir-Fried Cucumbers

2 teaspoons grapeseed oil or coconut oil
1/4 cup shallot, about 1 medium
2 cucumbers, peeled, cut in half lengthwise, seeded and sliced 1/4-inch thick
1 serrano pepper or Thai chili, thinly sliced and seeds discarded it you want it less spicy
1/4 cup reduced fat or light unsweetened coconut milk
1 teaspoon lime zest
2 teaspoons fresh lime juice
salt and ground black pepper, to taste
1/3 cup cilantro leaves, whole, coarsely chopped
1 tablespoon fresh basil, thinly sliced

In a large, preferably nonstick, saute pan, heat oil over medium heat. Add shallot, stir and cook about 30 seconds to 1 minute or until lightly softened. Stir in cucumber slices and increase heat to medium-high. Cook until softened slightly, about 1 - 2 minutes. Add chili pepper and cook another minute, stirring frequently.
Add coconut milk, lime zest and juice and simmer until vegetables are crisp-tender, another 2 minutes. Season as desired with salt and pepper. Stir in half of the cilantro leaves reserving the remaining leaves for garnish.
Transfer to a serving platter and garnish with reserved cilantro and the basil.

Nutrition Information