Light Chicken Curry w/ Winter Melon แกงไก่ใส่ฟักเขียว
Hot Thai Kitchen recipe - Pan-Asian/Thai
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
- 1 cup coconut milk
- 3-4 tbsp red curry paste, or more to taste
- 2 chicken hind quarters (that's 2 legs and 2 thighs), bone-in, cut into chunks through the bones (see note)
- 2 cup water
- 1-3 tbsp fish sauce (this depends on the saltiness of the curry paste)
- 1 tbsp palm sugar, chopped
- 8 Kaffir lime leaves, torn into chunks
- 300 g winter melon, peeled and cut into 1-inch cubes
- Optional: 1 1/2 cup pork or chicken blood blocks, cut into bite-sized pieces
- 1 cup Thai basil leaves
- Jasmine rice or rice noodles, for serving, optional
Instructions
- 1
In a heavy-bottomed pot, pour roughly 1/3 - ½ of the coconut milk to a pot and bring to a boil. Let the coconut milk reduced until quite thick (see video), then add curry paste and cook over medium heat, stirring constantly, until you start to see coconut oil separating and sizzling along the edges of the curry paste (see video again).
- 2
Add the chicken and toss to coat in curry paste. Add remaining coconut milk, water, 1 Tbsp of fish sauce, sugar and winter melon. Simmer for 30 minutes or until chicken is fork tender.
- 3
Five minutes before the curry is done, add the kaffir lime leaves. Taste and adjust seasoning. Add the blood blocks, if using, and bring the curry to a boil and let boil for about 1 minute to cook the blood through. Turn the heat off and if serving right away, stir in Thai basil.
- 4
Serve on its own, with rice, or add some cooked rice noodles to it. Enjoy!