Asian•comfort
Thai Winter Melon Curry (Ash Gourd)
Creamy Thai winter melon curry made with red curry paste, coconut milk, and chicken. Gluten free and ready in 30 minutes.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g winter melon
- 250 g chicken thighs
- 1 tbsp red curry paste
- 1/2 tbsp palm sugar
- 1 tbsp fish sauce
- 3 kaffir lime leaves
- 1 handful of sweet basil
- 250 ml coconut milk
- 150 ml water
Instructions
- 1
In a wok or pot, simmer one-third of the coconut milk over medium heat until the oil starts to separate. Stir in red curry paste and cook until fragrant.
- 2
Add chicken thighs and stir-fry until the pieces are no longer pink on the outside.
- 3
Pour in the remaining coconut milk and water. Stir to combine and bring to a gentle boil.
- 4
Add winter melon, palm sugar, fish sauce, and torn kaffir lime leaves. Simmer over low heat for 10 to 15 minutes until the melon softens.
- 5
Turn off the heat and stir in the sweet basil. Serve with rice and enjoy!