Watermelon Rind Massaman Curry with Winter Vegetables
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PortionsWatch Chef Rebecca Peizer from The Culinary Institute of America shows us a creative and delicious way to use watermelon rind in this Watermelon Rind Massaman Curry with Winter Vegetables. Watermelons are in the gourd family, and pair well with other winter vegetables and warm spices.
Ingredients
1 Tbsp Vegetable oil
½ tsp Garlic, minced
1 tsp Shallots, minced
1- 2 Tbsp Thai Massaman Curry paste
½ tsp. or as needed Asian ground chili paste or dried red chili flakes
13.5 oz Unsweetened Thai coconut milk
2 Tbsp Soy sauce
1 ea Yellow onion, cut into large cubes
1 lb Watermelon rind, large cubes
1 lb Butternut or winter squash, large dice
1 lb Cauliflower florets
1 cup White mushrooms, large, halved
¼ cup Water
2 Tbsp or as needed Fish sauce
as needed Sugar
as needed Lime juice
3-4 ea Kaffir lime leaves, cut into slivers
¼ cup Thai basil leaves, roughly torn
2 cups Jasmine rice, cooked
Directions
- 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. Serve with rice.
