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Watermelon Salad with Coconut Cream and Curry Oil

Course Salad
Servings 4 servings

Ingredients

Curry Oil

  • 1/2 cup coconut oil
  • 1/4 tsp chili flake
  • 1 tsp coriander ground
  • 1/2 tsp ginger ground
  • 1 tsp turmeric
  • 1/4 tsp pepper
  • 1/2 tsp cumin
  • 1 pinch cloves ground

Coconut Cream

  • 1/2 cup coconut cream
  • 1/4 tsp fish sauce
  • 1 tsp lime juice
  • 1 pinch salt

Salad

  • 2 cups watermelon diced and deseeded
  • 2 cups tomato diced
  • 2 cups cucumber peeled, deseeded, and diced
  • 1/2 cup peanuts toasted and chopped
  • 8-10 large basil or thai basil leaves
  • 10-15 large mint leaves
  • 1/4 tsp salt

Instructions

Curry oil

  • Combine the spices in a heatproof container.
  • Heat oil until it just begins to shimmer and remove from heat.
  • Add hot oil to spices and allow to cool and flavors to blend. At least 1 hour.

Coconut Cream

  • Combine all ingredients and chill in refrigerator for at least 1 hour.
  • Whip coconut cream in a mixer or with a hand blender until thick.

Salad

  • Toss the fruits together with salt. Portion onto 4 plates or a large platter.
  • Drizzle 1-2 tbsp of oil onto each plate. Dollop 1-2 tbsp of coconut cream onto each salad.
  • Garnish each salad with peanuts and torn basil and mint leaves.