Green Curry Chicken with Winter Melon

Name: Green Curry Chicken with Winter Melon
Total time: 7200 s
Yield: Serves 10 servings
Ingredients: 2.2 lbs chicken feet (about 1 kg); 2.2 lbs chicken drumettes or wings (about 1 kg); 2 small winter melons; 3 bunches Thai basil (about 1 cup, 10 baht worth); 15 fresh chilies, sliced diagonally; 10 kaffir lime leaves, torn; 2 cubes chicken blood (optional); 2 cartons 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); 2 tablespoons salt; 1 tablespoon MSG (optional, to taste); 1 little sugar; 1/2 tablespoon RosDee seasoning (or chicken bouillon); 6 1/3 cups water (1.5 liters)

ครัวถุงเงินถังทอง @fon190411

Craving led to creation—this is my own version of green curry, adding everything I wanted.

ครัวถุงเงินถังทอง @fon190411

Craving led to creation—this is my own version of green curry, adding everything I wanted.

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Ingredients

2 hours

Serves 10 servings

2.2 lbschicken feet (about 1 kg)
2.2 lbschicken drumettes or wings (about 1 kg)
2small winter melons
3 bunchesThai basil (about 1 cup, 10 baht worth)
15fresh chilies, sliced diagonally
10kaffir lime leaves, torn
2 cubeschicken blood (optional)
2 cartonscoconut 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)
2 tablespoonssalt
1 tablespoonMSG (optional, to taste)
1little sugar
1/2 tablespoonRosDee seasoning (or chicken bouillon)
6 1/3 cupswater (1.5 liters)

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Steps

2 hours

1

Add coconut milk to a pot and cook until the oil separates.
2

Stir in the curry pastes and cook for a few minutes.
3

Add the prepared chicken pieces and stir-fry with the curry paste.
4

Pour in 6 1/3 cups water (1.5 liters), add the winter melon, and bring to a boil.
5

Season with salt, MSG, sugar, and RosDee. When the winter melon starts to soften, add the chicken blood cubes (if using).
6

Once boiling, add the sliced chilies and Thai basil leaves.
7

Turn off the heat and serve.
8

Boil the chicken feet separately in a pot until tender, then add them to the green curry just before serving (this prevents them from falling apart and makes them easier to find).