How is Cucumber used in Thai cooking?

Cucumber actually traces back to Southeast Asia, though it grows nearly everywhere now. In Thai cooking it's all about cool relief - about 90% water, crisp and refreshing, the thing you reach for to calm a mouthful of chili. The skin is usually peeled off first, leaving the succulent inside to slice into salads, dipping plates, and the side of a spicy curry. It's also carved into simple garnishes. Quick, raw, and cooling - that's its whole job at the table.

Can I cook with Cucumber in a Chiang Mai cooking class?

Yes - we use Cucumber in our hands-on classes. Explore them on our Cooking Classes page.

Cucumber - Fresh Thai Vegetables | Thai Akha Kitchen

Cucumber actually traces back to Southeast Asia, though it grows nearly everywhere now. In Thai cooking it's all about cool relief - about 90% water,…

Cucumber - Fresh Thai Vegetables | Thai Akha Kitchen Cucumber actually traces back to Southeast Asia, though it grows nearly everywhere now. In Thai cooking it's all about cool relief - about 90% water,…