This recipe is translated from Cookpad Thailand. See original: 
แกงฟักใส่ไก่(แกงอีสาน)
แกงฟักใส่ไก่(แกงอีสาน) 
Chicken and Winter Melon Curry (Isan Style)
Manop Gatecare @kookteywada
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.
Open in Cookpad AppCooking 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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