Massaman Curry with Watermelon Rind

1. In large saucepan over medium heat, heat oil. Add shallots and garlic; cook 15 seconds until fragrant. Stir in curry paste and chili; stir for 10 seconds.
2. Remove ½ cup of the top creamy layer of the coconut milk and stir into curry mixture in saucepan. Cook about 2 minutes or until bubbly and oil begins to separate, stirring constantly.
3. Stir in remaining coconut milk, soy sauce, onions and watermelon rind. Reduce heat to low; cover and simmer 5 minutes until onions and rind are softened.
4. Stir in remaining vegetables, water and fish sauce. Continue cooking another 5 to 10 minutes until tender. Add sugar and lime juice to taste.
5. To serve, divide rice among six bowls; ladle curry over rice and garnish with lime leaves and basil.

Photo courtesy of National Watermelon Promotion Board