Bitter Melon and Coconut Breakfast Bowl

Instructions

1. 1

   Halve the bitter melon lengthwise, scoop out the seeds and pith, then slice thinly. To reduce bitterness, you can salt the slices generously, let them sit for 15 minutes, then rinse and squeeze out excess water.

   ~20 min
2. 2

   Finely mince the shallots, garlic, ginger, and Thai bird's eye chili.

   ~5 min
3. 3

   Heat vegetable oil in a frying pan over medium heat. Sauté the minced shallots, garlic, ginger, and chili until fragrant, about 2 minutes.

   ~2 min
4. 4

   Add the sliced bitter melon to the pan and stir-fry for 5-7 minutes until slightly tender.

   ~7 min
5. 5

   Pour in the coconut milk into a medium saucepan. Bring to a gentle simmer over medium-low heat. Stir in the lime juice, fish sauce, and palm sugar. Taste and adjust seasoning as needed.

   ~8 min
6. 6

   Add the stir-fried bitter melon mixture to the simmering coconut milk. Cook for another 5 minutes, allowing the flavors to meld.

   ~5 min
7. 7

   Chop the cilantro and mint leaves. Ladle the bitter melon and coconut mixture into serving bowls. Garnish generously with fresh cilantro and mint.

   ~3 min