Green melon

chicken, cut into pieces (1 kg) • chicken blood, cut into pieces • medium winter melon, cut into chunks • Thai basil leaves • yellow chilies, sliced diagonally • prepared green curry paste (about 200 grams) • red bird's eye chilies, pounded • coconut milk, separated into thick and thin parts (1 kg) • coconut sugar • ladles fish sauce • water (350 ml)

boneless, skinless chicken thighs • coconut cream (about 240 ml) • coconut milk (about 720 ml) • kaffir lime leaves, torn • winter melon, cut into pieces (about 450 grams) • red spur chilies, sliced diagonally • Thai basil leaves • palm sugar • fish sauce • chicken bouillon cubes • green curry paste (see below) • Green Curry Paste Ingredients •

boneless chicken thighs • chicken feet (cleaned, chopped, boiled with kaffir lime leaves, lemongrass, and galangal for 30 minutes to remove odor and soften, then set aside) • chicken blood (boil in water for 10 minutes, then cut and set aside) • Thai eggplants (cut and soaked in salted water to prevent browning) • large piece winter melon • large bunch pea eggplants • Thai chili peppers • Thai basil • green curry paste • Southern Thai red curry paste • shrimp paste • palm sugar •

chicken feet (about 1 kg) • chicken drumettes or wings (about 1 kg) • small winter melons • Thai basil (about 1 cup, 10 baht worth) • fresh chilies, sliced diagonally • kaffir lime leaves, torn • chicken blood (optional) • coconut milk (each 2 cups/500 ml) • Green curry paste (about 2 tablespoons, 20 baht worth) • Red curry paste (spicy, about 1 tablespoon, 10 baht worth) • salt • MSG (optional, to taste) •

chicken (500 grams) • winter melon, 1 whole (700 grams) • green curry paste • shrimp paste • coconut milk (250 ml) • water (500 ml) • fish sauce • palm sugar • Sliced red chili peppers • Fresh Thai basil • Kaffir lime

winter melon, cut into bite-sized pieces (500 grams) • chicken breast, cut into pieces (300 grams) • green curry paste (60 grams) • coconut milk (250 ml) • fish sauce • palm sugar • Kaffir lime leaves and Thai basil leaves, as needed • Water,

green curry paste • coconut milk (about 500 ml) • boneless chicken thighs (about 1 kg) • Thai basil leaves (about 100 grams) • medium winter melon • Thai chili peppers • Erythritol sweetener, to taste • Fish sauce, to taste

chicken wingettes • winter melon • Thai basil leaves • ready-to-use green curry soup base (such as Roi Thai, about 16.9 fl oz/500 ml each) • green curry paste • red curry paste • fish sauce • palm sugar • crushed red chili peppers • ground black pepper

green curry paste • Southern Thai curry paste • bone-in chicken • chicken blood • mature winter melon • fresh chili peppers • basil • coconut milk • fish sauce • sugar • seasoning powder

Green curry paste • Coconut milk • Fresh Thai basil • Kaffir lime • Red chili peppers (mild, such as spur chilies) • Chicken breast • Chicken blood tofu (optional) • Winter melon • Salt • Palm sugar • Shrimp paste • Water

squid • young coconut • young coconut meat (about 100 grams) • green curry paste • shrimp paste • coconut milk (250 ml) • palm sugar • seasoning powder • Thai eggplants • winter melon (about 200 grams) • kaffir lime leaves (torn, stems removed) • red chili peppers (sliced diagonally) •

king mackerel fish balls • coconut milk (250 grams) • green curry paste • winter melon • little pea eggplant • Thai basil leaves • sliced fingerroot • torn kaffir lime leaves • palm sugar • fish sauce

small young winter melon (peeled and cut into pieces) • chicken thighs (chopped) • fresh Thai basil leaves (leaves picked) • kaffir lime leaves • red chili peppers (sliced for garnish) • green curry paste • red curry paste • coconut milk (about 1 cup or 250 ml) • palm sugar • fish sauce • seasoning powder • water (300 ml)