Thai Red Curry Chicken with Winter Melon

Name: Thai Red Curry Chicken with Winter Melon
Ingredients: 1/2 whole chicken (about 1 1/2 to 2 pounds or 700-900 grams); 1 winter melon (about 1 1/2 to 2 pounds or 700-900 grams); 1 block pork blood cake*; 2 ladles red curry paste (about 1/3 cup or 80 grams); 4 cups coconut milk (about 1000 grams); 4 cups water (about 1000 grams); 10 kaffir lime leaves; 1 bunch Thai basil; 10 fresh chili peppers; 1 ladle fish sauce (about 2 1/2 tablespoons or 40 ml); 2 pieces palm sugar (about 2 tablespoons or 30 grams); 1 tablespoon chicken bouillon powder; 1 tablespoon MSG

Wuddy Sukraksa @Wuddy

sydney

This is a coconut milk-based curry with chicken and winter melon, also known as red curry with winter melon. You can enjoy it with rice noodles or steamed rice. It’s delicious either way.

Wuddy Sukraksa @Wuddy

sydney

This is a coconut milk-based curry with chicken and winter melon, also known as red curry with winter melon. You can enjoy it with rice noodles or steamed rice. It’s delicious either way.

Saved

Ingredients

1/2whole chicken (about 1 1/2 to 2 pounds or 700-900 grams)
1winter melon (about 1 1/2 to 2 pounds or 700-900 grams)
1 blockpork blood cake*
2ladles red curry paste (about 1/3 cup or 80 grams)
4 cupscoconut milk (about 1000 grams)
4 cupswater (about 1000 grams)
10kaffir lime leaves
1 bunchThai basil
10fresh chili peppers
For seasoning:
1ladle fish sauce (about 2 1/2 tablespoons or 40 ml)
2 piecespalm sugar (about 2 tablespoons or 30 grams)
1 tablespoonchicken bouillon powder
1 tablespoonMSG

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Steps

1

Wash and clean the chicken, then cut into bite-sized pieces. Peel the winter melon, remove the seeds, and cut into pieces. Boil the pork blood cake until cooked, then cut into pieces. *If you can’t find pork blood cake, you can omit it.
2

Heat a pot and add a little oil. Sauté the red curry paste until fragrant. Add 4 cups (1000 grams) coconut milk, then 4 cups (1000 grams) water. Add the chicken pieces. Once it comes to a boil again, season with fish sauce, palm sugar, chicken bouillon powder, and MSG.
3

Add the winter melon, pork blood cake pieces, kaffir lime leaves, and fresh chili peppers. Cook until the winter melon is tender. Taste and adjust seasoning as needed. Add the Thai basil just before turning off the heat to keep it green. Serve hot.