Watermelon Coconut Curry
Recipe GLPReee51f2238903e
A vibrant and unexpected Thai-inspired curry featuring tender watermelon rind, potatoes, and carrots simmered in a fragrant coconut curry sauce with ginger, garlic, and warm spices. This light yet satisfying dish balances savory, spicy, and subtle sweetness for a memorable meal served over jasmine or basmati rice.
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Ingredients
1 to 2 carrots, peeled and cut into thin slices
2 tablespoons fresh cilantro leaves, finely chopped
1 can (15 oz) light coconut milk
2 tablespoons fish sauce
1 tablespoon fresh grated ginger root
3 cloves garlic, peeled and finely chopped
2 tablespoons honey
1 jalapeño pepper, seeded and finely chopped
½ lime Juice from 1/2 lime
2 teaspoons neutral cooking oil, divided
1 tablespoon natural peanut butter
2 to 3 cups potato, peeled and cut into 3/4-inch cubes
1 tablespoon rice vinegar
1 tablespoon soy sauce
2 tablespoons Thai red curry paste
Sriracha sauce, to taste
2 to 3 cups watermelon rind, green outer layer removed and cut into 3/4-inch cubes
Directions
In a medium bowl, whisk together the coconut milk, fish sauce, grated ginger, chopped garlic, honey, diced jalapeño, lime juice, peanut butter, rice vinegar, soy sauce, and Thai red curry paste until well combined and smooth. Set the curry sauce aside.
Using a vegetable peeler or sharp knife, carefully remove the dark green outer skin from the watermelon rind, leaving the white and pale green flesh. Cut the prepared rind into 3/4-inch cubes. Set aside.
Place the diced potato in a small microwave-safe bowl and toss with 1 teaspoon of oil to coat evenly. Microwave on high power for 2 to 5 minutes, stirring once halfway through, until the potato pieces are tender but still hold their shape.
Heat the remaining 1 teaspoon of oil in a large wok or sauté pan over medium heat until shimmering.
Add the watermelon rind cubes to the hot pan and cook, stirring frequently, for approximately 10 minutes until the pieces soften and lighten in color.
Add the carrot slices, cooked potato cubes, and curry sauce to the pan. Stir well to combine, and continue cooking for 5 additional minutes or until the watermelon rind and carrots reach a tender-crisp texture.
If you prefer a thinner, soupier consistency, add additional coconut milk or water as desired. Remove from heat, cover, and let rest for 1 to 2 minutes until still hot but slightly cooled.
Serve over steaming basmati or jasmine rice. Garnish with fresh chopped cilantro and offer additional sriracha sauce on the side for those who prefer extra heat.
