Toby's Little Lebanese Cucumbers with Nam Jim Tua

by Jess Murphy, featured in The Kai Cookbook

Published by Nine Bean Rows

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Introduction

Toby’s parents are two of the best organic gardeners ever, just outside of Galway at Sloe Hill Farm in a small village called Abbeyknockmoy. They grow these little Lebanese-style cucumbers and prickly gherkins that I order every summer. We do all sorts of dishes with them, but this is one of my faves. Long story short, my dad lives in Bangkok with his partner, Tuc, who’s Thai. I had this sauce on a trip to Thailand to visit them once. I’ve taken some liberties with the traditional recipes and have given it my own little twist, but it’s kick-ass with Toby’s cucumbers on a hot Galway day. Served with steamed rice and a cold beer, you’ll be in your fresh and sassy era.

As featured in

The Kai Cookbook

Image of Jess Murphy's Toby's Little Lebanese Cucumbers with Nam Jim Tua — Photo by Nathalie Marquez Courtney

Ingredients

Serves: 6-8 as a side

For the cucumbers

8 - 10 Lebanese cucumbers
1 teaspoon salt
2 handfuls of fresh mint (leaves picked, plus extra to garnish)
1 handful of fresh coriander (chopped, plus whole leaves to garnish)
1 bunch of spring onions (white parts only)
2 tablespoons sesame seeds (ideally a mixture of white and black)
1 teaspoon chilli flakes
3 tablespoons extra virgin olive oil

For the Nam Jim Tua

3 cloves garlic (finely chopped)
1 fresh red chilli (finely diced)
juice of 3 limes
4 tablespoons peanut butter
3 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons caster sugar

Method

Toby's Little Lebanese Cucumbers with Nam Jim Tua is a guest recipe by Jess Murphy so we are not able to answer questions regarding this recipe

Slice the cucumbers in half lengthways, then put them in a bowl with the salt, tossing to coat them thoroughly. Set aside for at least 30 minutes to let the salt draw the water out of the cucumbers.
To make the nam jim tua, just put everything in a bowl and whisk together. If it’s too thick, add a little hot water to loosen it up. Taste for seasoning.
Strain the cucumbers, then put them back in the bowl with the herbs, spring onions, sesame seeds, chilli flakes and oil. Add your nam jim tua and toss to combine.
Transfer to a serving dish and top with the reserved fresh herbs.