Peel the thin waxy green skin off the Nalala Labu using a vegetable peeler.
Slice the gourd in half lengthwise. If the very center looks spongy with large seeds, scrape that core out with a spoon.
Cut the firm light green flesh into 1-inch (2.5 cm) strips.
Place the prepared gourd strips, sliced onion, and curry powder into a pot with 2 tablespoons of water.
Cover with a lid and simmer over medium-low heat for 3 to 5 minutes until the pieces start to soften in their own juices.
Pour in the coconut milk, stir gently, and let it simmer uncovered for another 2 minutes until the coconut is hot and the gourd is perfectly tender.
Add salt to taste and serve hot.
