Light Chicken Curry w/ Winter Melon แกงไก่ใส่ฟักเขียว

Method4 steps · about 55 min

1. 1

   Step 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).

   Uses ⅓–½ cup of the one cup coconut milk, reserving the rest · 3–4 tbsp red curry paste

2. 2

   Step 2: Add the bone-in chicken and toss to coat in the curry paste. Add the remaining coconut milk, 2 cups water, 1 tbsp fish sauce, palm sugar (1 Tbsp) and winter melon (300 g). Simmer for about 25 minutes; the makrut leaves will go in for the final five minutes.

   Initial chicken curry simmer · 25 minUses 2 bone-in chicken leg quarters · remaining coconut milk after reducing ⅓–½ cup · 2 cups water · 1 tbsp fish sauce initially · 1 Tbsp palm sugar, chopped · 300 g winter melon · red curry paste cooked in the first portion of reduced coconut milk

3. 3

   Step 3: Add the torn makrut lime leaves (8 leaves) and simmer for about 5 minutes more, or until the chicken is fork tender and winter melon is tender. Taste and add up to the remaining 2 tbsp fish sauce as needed. If using ready-cooked blood blocks, add them, bring back to a boil and boil for about 1 minute until heated through. Turn off the heat and stir in Thai basil just before serving.

   Final makrut curry simmer · 5 minUses 8 leaves makrut lime leaves · up to 2 tbsp remaining fish sauce, only as needed · 1.5 cup ready-cooked pork or chicken blood blocks · 1 cup Thai basil leaves · bone-in chicken and winter melon simmered for twenty-five minutes with the remaining milk, water and initial seasonings

4. 4

   Step 4: Serve on its own, with rice, or add some cooked rice noodles to it. Enjoy!

   Uses cooked jasmine rice or rice noodles · tender chicken and winter melon with makrut leaves, optional heated cooked blood blocks and basil stirred in off heat