Watermelon Rind Massaman Curry with Winter Vegetables
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Have Made It
Created by Chef Rebecca Peizer from The Culinary Institute of America as she shows us a creative and delicious way to use watermelon rind in this Watermelon Rind Massaman Curry with Winter Vegetables.
Ingredients
Instructions
- Heat oil in a saucepan over moderate heat. Add garlic and shallots and stir until fragrant, about 15 seconds.
- Add the curry paste and chili paste or chili flakes and stir for 10 seconds. Remove ½ cup of the top creamy layer of the coconut milk and add to the pan. Stir and cook until the paste is bubbly and the oil begins to separate, about 2 minutes.
- Add the remaining coconut milk, soy sauce, onions, and watermelon rind. Reduce heat and simmer until the onions and watermelon rind are soft, about 5 minutes.
- Add the remaining vegetables and water. Continue to cook for another 4 to 5 minutes.
- Adjust seasoning with fish sauce, sugar and lime juice.
- Add the Makrut lime leaves and basil and serve immediately over Jasmine rice.
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