Light Chicken Curry with Winter Melon
ID: c7934dd3...
A comforting, brothy Thai red curry made with chicken, winter melon, and coconut milk. It is light enough to sip like a soup, with the winter melon acting like a sponge to absorb all the delicious curry flavors.
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🍳 Cooking Flow
Reduce a small amount of coconut milk in a pot, then fry the red curry paste in it until the oil separates. → Add the chicken chunks and toss to coat in the paste. → Add the remaining coconut milk, water, fish sauce, palm sugar, and winter melon cubes. → Simmer for 30 minutes until the chicken and winter melon are tender. → Stir in kaffir lime leaves, optional blood cubes, and finish with Thai basil off the heat.
Cooking Steps
Brief Cooking Order
Reduce a small amount of coconut milk in a pot, then fry the red curry paste in it until the oil separates. → Add the chicken chunks and toss to coat in the paste. → Add the remaining coconut milk, water, fish sauce, palm sugar, and winter melon cubes. → Simmer for 30 minutes until the chicken and winter melon are tender. → Stir in kaffir lime leaves, optional blood cubes, and finish with Thai basil off the heat.
Introduction
A comforting, brothy Thai red curry made with chicken, winter melon, and coconut milk. It is light enough to sip like a soup, with the winter melon acting like a sponge to absorb all the delicious curry flavors.
Step 1
Peel the winter melon, remove the seeds, and cut it into roughly 1-inch cubes.
Step 2
Chop the bone-in, skin-on chicken legs and thighs into chunks right through the bone.
Step 3
Add 1/3 to 1/2 cup of coconut milk to a pot over heat. Bring it to a boil and let it reduce until thick.
Step 4
Add 3-4 Tbsp of red curry paste to the reduced coconut milk. Stir and fry until the coconut oil separates and sizzles around the edges.
Step 5
Add the chopped chicken to the pot and toss well to coat it evenly in the curry paste.
Ingredients List
Important Notes
Using bone-in chicken allows the added water to turn into a flavorful stock. If using boneless chicken, substitute the water with a good unsalted chicken stock.
It is normal to see coconut oil and chicken fat floating on top of the curry. You can skim some off if you prefer, but it holds a lot of flavor.
Pork or chicken blood blocks have a texture similar to medium-firm tofu and are commonly used in Thai curries to add iron, but they are completely optional.
Always start with less fish sauce and adjust at the end, as it is difficult to fix a curry that is too salty.
If you want to use a vegetarian curry paste that lacks shrimp paste, you can add a pinch of shrimp paste to make up for the flavor.
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