2 cups seedless watermelon, diced
2 cups cantaloupe, diced
2 cups crenshaw or honeydew, diced
1 tablespoon sriracha sauce
1 tablespoon sweet chile sauce
1 cup unsweetened coconut milk
2 tablespoons lime juice
1 tablespoon fresh ginger, grated
1 tablespoon fresh cilantro, chopped
2 tablespoons fresh thai basil, chopped
3 tablespoons fresh mint, minced
1 tablespoon toasted chopped peanuts, for garnish
Place all ingredients except 1 Tablespoon of the mint in a blender and puree until smooth. Stir in remaining mint and chill. To serve, garnish with peanuts. Add additional coconut milk if it is too spicy.