Watermelon Rind and Coconut Curry

Adapted from http://www.sumptuousspoonfuls.com/watermelon-coconut-curry/

Ingredients

For the Cilantro Coconut Curry Sauce:

• 1 15-oz. can coconut milk
• 1 Tbsp peanut butter
• 1 Tbsp ground ginger
• 2 Tbsp finely chopped cilantro leaves
• 1 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 2 Tbsp honey
• 1 Tbsp oyster (or other fish) sauce
• 1-2 tsp minced fresh garlic
• 2 Tbsp lime juice
• 2 Tbsp Thai red curry paste
• 2+ Tbsp Sriracha sauce, to taste

For the curry:

• 3 cups cubed, peeled watermelon rind (white part, 1/2" cubes)
• 2 - 3 cups peeled, cubed baking potato (1/2" cubes)
• 2 tsp canola oil
• 2 carrots, peeled and cut into slices (1/2" cubes)
• 2 cups cilantro coconut curry sauce
• For extra heat: Sriracha sauce
• For garnish: fresh cilantro leaves

Instructions

1. In a medium mixing bowl, whisk together all the sauce ingredients. Set aside.
2. Put the potato chunks in a small bowl and toss with 1 teaspoon oil. Microwave on high for 2-3 minutes until the potato is tender but not falling apart.
3. Pour the other teaspoon of oil into a wok or saute pan. Add the watermelon rind and carrots and cook over medium heat, stirring frequently, for 10 minutes. Add the potato and curry sauce and bring to a boil, then simmer about 15-20 minutes, until the vegetables are crisp tender and the sauce is largely evaporated. Serve over hot cooked Basmati rice, with extra Sriracha (if desired) and fresh cilantro for garnish.