Well, it may sound a bit strange but it was very good, very refreshing for the heat and those who like spicy can play with the yellow curry depending on the proportion. We recommend a light spoonful, just enough to have the point but without breaking the balance of the dish. .
In reality we have called it soup as we could have called it cream, I consider the latter option better since we have not used broth in its preparation. But it is a dish, which in its preparation allows multiple options: from simply crushing the melon and serving it cold or adding broth, cream, coconut milk, etc. and forming the cream or soup.
Ingredients for 2 people:
2 small ripe Galia-type melons 100ml cream
1 tablespoon of thai yellow curry 200ml of coconut milk
1 handful of fresh basil leaves
First, we cut the melon into slices, clean the seeds, remove the skin and cut it into small pieces to put it in the blender. Then you can go through the Chinese to eliminate the existence of more fibrous parts but it doesn't convince me, I like the texture of unpolished melon. Also, if we play with the mixer, we can add a little air and create a little foam on the top, thus playing with two types of texture.
In a large bowl, add the cream to the melon cream, stir well, and put the unchopped basil leaves on top. We keep it in the refrigerator for a while so that it is very cold and the basil does its work.
When it's time to serve it, we prepare the yellow curry by mixing the curry paste with 200ml of coconut milk, stir well and put it on the heat for a moment until it starts to boil.
To serve, in a small bowl or soup plate, place a couple of tablespoons of the cream, a spoonful of yellow curry and a little of the finely chopped basil.
If we accompany it with some prawns, it will be luxurious but that is another dish and another idea.
