Cut the cucumber into 4 manageable chunks. One chunk at a time, place a towel over the cucumbers, and with one or two good whacks with a pan, smash the cucumbers. You just want the cucumbers to “pop”; you aren’t trying to pulverize them. Break the pieces into bite sized chunks, and then place them into a colander. Generously salt the cucumbers and toss them. Allow them to drain in the colander for about 10 minutes.
While the cucumbers sweat, place the coconut milk, curry paste, sugar, cilantro, lime juice, avocado, chili, garlic, and ginger into a blender. Blend until creamy. Taste for sweetness, salt, and acid. .
To serve, place the cucumber chunks on a plate, and drizzle with the curry sauce. Top with onion, bell pepper, peanuts and fresh cilantro. You could also toss all of the veggies together with the sauce, and then garnish with peanuts and cilantro. Serve immediately.