Red Curry With Chicken And Winter Melon (แกงเผ็ดฟักเขียวใส่ไก่) Recipe by Supawadee S.
Red Curry with Chicken and Winter Melon (แกงเผ็ดฟักเขียวใส่ไก่) Cooking Instructions 45 minutes 1 Place a pot over medium-high heat. Pour in a little coconut milk and simmer until the oil separates and the coconut milk becomes fragrant and slightly oily. This step enhances the aroma and color of the curry. 2 Add the curry paste and stir-fry until fragrant and thickened, adding more coconut milk a little at a time as needed. 3 Add the chicken pieces and stir-fry until cooked through, gradually adding more coconut milk and stirring until the chicken is fully cooked. 4 Add the prepared winter melon to the pot, then pour in the water. Stir to combine. 5 Cover and simmer for a while. Check the winter melon with a spoon—when it starts to look translucent, add the chicken blood cubes. Cover and bring to a boil. 6 Once the curry is boiling, season with palm sugar and fish sauce. (If your curry paste is already salty, reduce the amount of fish sauce.) Taste and adjust so the flavor is mainly savory, with a balance of sweetness and spiciness. 7 Add the torn kaffir lime leaves and sliced red chilies. Stir to combine and cover. 8 When the curry comes to a boil again, add the Thai basil leaves. Stir to combine and turn off the heat. 9 Your Red Curry with Chicken and Winter Melon is ready! Serve hot with steamed rice. I made this to take to work for lunch, too. 😁 1 Place a pot over medium-high heat. Pour in a little coconut milk and simmer until the oil separates and the coconut milk becomes fragrant and slightly oily. This step enhances the aroma and color of the curry. 1 Place a pot over medium-high heat. Pour in a little coconut milk and simmer until the oil separates and the coconut milk becomes fragrant and slightly oily. This step enhances the aroma and color of the curry. 2 Add the curry paste and stir-fry until fragrant and thickened, adding more coconut milk a little at a time as needed. 2 Add the curry paste and stir-fry until fragrant and thickened, adding more coconut milk a little at a time as needed. 3 Add the chicken pieces and stir-fry until cooked through, gradually adding more coconut milk and stirring until the chicken is fully cooked. 3 Add the chicken pieces and stir-fry until cooked through, gradually adding more coconut milk and stirring until the chicken is fully cooked. 4 Add the prepared winter melon to the pot, then pour in the water. Stir to combine. 4 Add the prepared winter melon to the pot, then pour in the water. Stir to combine. 5 Cover and simmer for a while. Check the winter melon with a spoon—when it starts to look translucent, add the chicken blood cubes. Cover and bring to a boil. 5 Cover and simmer for a while. Check the winter melon with a spoon—when it starts to look translucent, add the chicken blood cubes. Cover and bring to a boil. 6 Once the curry is boiling, season with palm sugar and fish sauce. (If your curry paste is already salty, reduce the amount of fish sauce.) Taste and adjust so the flavor is mainly savory, with a balance of sweetness and spiciness. 6 Once the curry is boiling, season with palm sugar and fish sauce. (If your curry paste is already salty, reduce the amount of fish sauce.) Taste and adjust so the flavor is mainly savory, with a balance of sweetness and spiciness. 7 Add the torn kaffir lime leaves and sliced red chilies. Stir to combine and cover. 7 Add the torn kaffir lime leaves and sliced red chilies. Stir to combine and cover. 8 When the curry comes to a boil again, add the Thai basil leaves. Stir to combine and turn off the heat. 8 When the curry comes to a boil again, add the Thai basil leaves. Stir to combine and turn off the heat. 9 Your Red Curry with Chicken and Winter Melon is ready! Serve hot with steamed rice. I made this to take to work for lunch, too. 😁 9 Your Red Curry with Chicken and Winter Melon is ready! Serve hot with steamed rice. I made this to take to work for lunch, too. 😁 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Cabbage Roll skillet Dinner Cucumber Salad California Farm Baked Yellow Onion Soup FAJITAS WITH GRILLED BEEF AND PEPPERS. 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