Thai red curry with quick pickled cucumber

Name: Thai red curry with quick pickled cucumber
Ingredients: 2 tsp vegetable oil; 1 shallot finely chopped; 4 tbsp vegan Thai red curry paste; 400ml Alpro coconut drink unsweetened; 400ml vegan vegetable stock; 300g butternut squash cut into 2cm cubes; 150g baby potatoes halved; 150g green beans trimmed; 60g baby spinach leaves; 100g shelled edamame beans; 1 tbsp low sodium soy sauce or tamari; 2 limes juiced; coriander or Thai basil leaves, to serve (optional); cooked brown rice to serve; 1 large cucumber; 4 tbsp rice vinegar; pinch of chilli flakes