Thai-Style Watermelon Rind Curry

An easy Thai-style watermelon rind curry recipe made in Instant Pot with readily available ingredients! Also, learn how to cook rice along with the curry using the pot-in-pot method in Instant Pot. A sustainable vegan curry that’s oh-so-delicious, even if I may say so myself.


Vegan Instant Pot Thai Curry






39 mins





For the curry paste- – 12 grams lemongrass chopped – 15 to 20 Italian Basil Leaves divided – 1 tbsp curry powder – ¼ tsp turmeric powder – ¼ tsp red chili powder optional – ¼ cup water For the curry- – 2 tbsp sesame oil – 120 grams onion chopped into wedges/petals – 250 grams watermelon rind peeled and cut (a little red part is ok) – 1 potato peeled and cut – 1 carrot peeled and cut – 1.5 tsp salt or to taste – ½ cup water – 1 cup coconut milk thick one. (I used Choakoh brand) – 1 tbsp brown sugar – 1 tsp soy sauce For the rice – 1 cup jasmine/ sticky rice rinsed and soaked for 10 minutes – 1.5 cups of water Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 15ml.

You will need:


Simple & easy-to-follow

– In a blender or mixer jar, add the lemongrass, 8 to 10 basil leaves, curry powder, turmeric powder, and red chili powder. Grind it into a smooth paste by adding ¼ cup of water.

Curry paste

– Set the Instant Pot in dauté mode and add 2 tbsp sesame oil(can use any oil) – When the oil is hot, add the chopped onions and saute for 2 minutes. – Then add the chopped watermelon rind, followed by potatoes and carrots. (I had 120 grams of potatoes and carrots together) – Now add the salt and ground curry paste. Add ½ cup of water to the blender or mixer jar and rinse it and add it to the curry. – Mix well and turn off the Instant Pot


– In a bowl that fits inside the Instant Pot, add the rinsed rice and 1.5 cups of water. – Place the egg rack or tall trivet in the Instant Pot, as shown in the video. – Place the rice bowl on the trivet. And close the Instant Pot. – Make sure the sealing ring is on, and the vent is in the sealing position. Pressure cook for 4 minutes at high-pressure mode and release the pressure quickly after 10 minutes.


– Once the cooking is complete, carefully open the Instant Pot lid. Take out the rice and egg rack/trivet carefully. – Set the Instant Pot in saute mode. Add 1 cup of coconut milk, soy sauce, and brown sugar. Mix well. – Add the remaining basil leaves and let the curry simmer for 5 minutes. At this stage, you can check for salt and spice and adjust accordingly. – After 5 minutes, turn off the Instant Pot and serve the curry with rice.

Add coconut milk, simmer the curry

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Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.

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