Wash the chicken or preferred chicken parts with salt to reduce any odor.

Boil the chicken blood in a whole block in boiling water to reduce its odor, then cut it into bite-sized pieces as desired.

Clean the mature winter melon and cut it into bite-sized pieces.

Wash the basil leaves and pluck them, setting them aside.

Since we like it spicy, pound the chili paste coarsely. Heat a pan, add coconut milk, and mix in the green curry paste with the Southern Thai curry paste. Stir-fry to enhance the aroma.

When the coconut milk and curry paste boil, add the chicken and stir until it's partially cooked.

Once the chicken is partially cooked, add more coconut milk. If you prefer it less oily, add water instead, or if you have thin coconut milk, use it instead of water.

When the curry starts to boil, add the prepared winter melon pieces.

Cover the pot for a while. When the curry starts to boil again, add the boiled and cut chicken blood.

Mix everything well and taste. Adjust the flavor with sugar, fish sauce, and seasoning powder to your liking.

Once you achieve the desired taste, add the prepared basil leaves to the pot.

Stir the basil leaves into the curry.

It's delicious whether you eat it with rice or rice noodles.