Ingredients
Scale
For the Cilantro Coconut Curry Sauce:
- 1 15-oz. can light coconut milk
- 1 Tablespoon peanut butter
- 1 Tablespoon fresh grated ginger root
- 1 – 2 Tablespoons finely chopped cilantro leaves
- 1 Tablespoon soy sauce
- 1 Tablespoon rice (or white) vinegar
- 2 Tablespoons honey
- 2 Tablespoons fish sauce
- 2 – 4 cloves garlic, peeled and chopped fine
- Juice of 1/2 of a lime
- 2 Tablespoons Thai red curry paste (use more or less to taste)
- 1 jalapeno, seeded and chopped fine (use more or less to taste)
- Sriracha sauce, to taste
For the curry:
- 2 – 3 cups cubed, peeled watermelon rind
- 2 – 3 cups cubed potato
- 2 teaspoons oil
- 1 – 2 carrots, peeled and cut into slices
- 1 – 2 cups cilantro coconut curry sauce (depending on how “saucy” you want it)
- For extra heat: Sriracha sauce
- For garnish: fresh cilantro leaves
Instructions
- In a medium mixing bowl, whisk together all the sauce ingredients. Set aside.
- Using a peeler, peel off the very outer green part of the watermelon rind and chop the watermelon rind into small chunks. Set aside.
- Put the potato in a small bowl and toss with 1 teaspoon oil. Microwave on high for 2 – 5 minutes until the potato is tender but not falling apart.
- Pour the other teaspoon of oil into a wok or saute pan. Add the watermelon rind and cook over medium heat, stirring frequently, for about 10 minutes. Add the carrot and potato and curry sauce and cook for 5 more minutes or so until the watermelon rind and carrots are crisp tender. Add more curry sauce if you want a soupier curry. Turn the heat off, cover, and let cool just a bit so the mixture is still hot. Serve over hot cooked Basmati rice, with extra Sriracha (if desired) and fresh cilantro for garnish.
Notes
This dish is even better reheated the next day because the watermelon rind will soak up the flavor from the curry sauce.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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