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Chicken and Winter Melon Curry (Isan Style)
Isan cuisine is known for its bold flavors, using few ingredients and simple methods, yet delivering great taste that pleases most Thais. Today, I'll introduce a traditional winter melon curry. A friend taught me how to make it, and now it's well-received by locals. I must admit, I usually don't eat fermented fish sauce, but in this curry, it's used sparingly as part of the seasoning, so the smell isn't overpowering.
Chicken and Winter Melon Curry (Isan Style)
Isan cuisine is known for its bold flavors, using few ingredients and simple methods, yet delivering great taste that pleases most Thais. Today, I'll introduce a traditional winter melon curry. A friend taught me how to make it, and now it's well-received by locals. I must admit, I usually don't eat fermented fish sauce, but in this curry, it's used sparingly as part of the seasoning, so the smell isn't overpowering.
Cooking Instructions
- 1
Chop the chicken, wash, and set aside.
- 2
Peel the winter melon, remove seeds, cut, and wash.
- 3
Roast the curry paste ingredients until fragrant and charred.
- 4
Pound the curry paste ingredients, not too finely.
- 5
Put the chicken in a pot with the curry paste and crushed lemongrass. Add 1/2 cup water and simmer until fragrant.
- 6
Add enough water to cover the winter melon. Bring to a boil and simmer for about 20 minutes until the chicken is tender and the broth reduces.
- 7
Add the winter melon and continue simmering until it's cooked. Taste and adjust seasoning as desired.
- 8
Once ready, add the basil leaves, turn off the heat, and serve.
- 9
Note: If you like fermented fish sauce, you can add more, but be cautious of the saltiness. Personally, I don't eat fermented fish sauce, but I use it just for seasoning.
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