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Watermelon Rind and Bean Curry

Ingredients

Sauce:

  • 2 tbs minced fresh ginger
  • 4 large cloves garlic, minced
  • Juice from 1 medium lime
  • 2 tbs palm sugar (or light brown sugar)
  • 2 tbs peanut butter
  • 2 tbs rice vinegar
  • 2 tbs soy sauce
  • 5 tbs Thai masaman curry paste
  • 1 15oz can coconut milk
  • 4 tbs chopped cilantro
  • 2 tbs Thai fish sauce (optional)

  • 5-6 cups watermelon rind, peeled and cubed
  • 3 tbs oil
  • 3 cups cooked beans (I used pinto beans)
  • 8 medium baby Bella mushrooms, sliced into thick slices

Instructions

  • In a medium bowl, combine all the sauce ingredients and mix well. Set aside.
  • In a large saucepan, heat the oil and add the watermelon cubes. Sauté for 6-7 minutes over high heat, stirring the watermelon occasionally. The watermelon should be lightly seared and wilted.
  • Add the sliced mushrooms, the beans and the sauce. Lower the heat to medium-low and cook for 10 more minutes.