Thai Green Curry Chicken with Winter Melon

Name: Thai Green Curry Chicken with Winter Melon
Ingredients: 14 oz (400 grams) boneless, skinless chicken thighs; 1 cup coconut cream (about 240 ml); 3 cups coconut milk (about 720 ml); 5 kaffir lime leaves, torn; 3 cups winter melon, cut into pieces (about 450 grams); 2 red spur chilies, sliced diagonally; 1/2 cup Thai basil leaves; 1/2-1 tablespoon palm sugar; 1 tablespoon fish sauce; 2 chicken bouillon cubes; 3.5 oz (100 grams) green curry paste (see below); Green Curry Paste Ingredients; 2 tablespoons green spur chilies, chopped; 1 tablespoon green bird's eye chilies, chopped; 2 tablespoons shallots, chopped; 2 tablespoons garlic, chopped; 1/2 teaspoon galangal, julienned; 1 teaspoon cilantro roots, chopped; 1 teaspoon shrimp paste; 1 teaspoon ground coriander seeds, toasted; 1 tablespoon lemongrass, chopped; 1/2 teaspoon finely sliced kaffir lime peel; 10 black peppercorns; 1/2 teaspoon salt; 1/2 teaspoon ground cumin, toasted

nongnad sriha @cook_6127912

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Thai Green Curry Chicken with Winter Melon

nongnad sriha @cook_6127912

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Ingredients

14 oz (400 grams)boneless, skinless chicken thighs
1 cupcoconut cream (about 240 ml)
3 cupscoconut milk (about 720 ml)
5kaffir lime leaves, torn
3 cupswinter melon, cut into pieces (about 450 grams)
2red spur chilies, sliced diagonally
1/2 cupThai basil leaves
1/2-1 tablespoonpalm sugar
1 tablespoonfish sauce
2chicken bouillon cubes
3.5 oz (100 grams)green curry paste (see below)
Green Curry Paste Ingredients
2 tablespoonsgreen spur chilies, chopped
1 tablespoongreen bird's eye chilies, chopped
2 tablespoonsshallots, chopped
2 tablespoonsgarlic, chopped
1/2 teaspoongalangal, julienned
1 teaspooncilantro roots, chopped
1 teaspoonshrimp paste
1 teaspoonground coriander seeds, toasted
1 tablespoonlemongrass, chopped
1/2 teaspoonfinely sliced kaffir lime peel
10black peppercorns
1/2 teaspoonsalt
1/2 teaspoonground cumin, toasted

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Steps

1

Pound all the green curry paste ingredients together in a mortar and pestle until smooth.
2

Heat the coconut cream in a pan over medium heat. Add the green curry paste and stir-fry until fragrant.
3

Add the chicken and stir to combine.
4

Season with chicken bouillon cubes, fish sauce, and palm sugar. Stir until dissolved, then add the coconut milk. Bring to a boil.
5

Add the winter melon and red chilies. When the melon is cooked through, add the kaffir lime leaves and Thai basil. Serve hot with steamed jasmine rice.