Make a delicious Thai winter melon curry with chicken simmered in a rich red curry coconut milk sauce. It’s a healthy gluten-free recipe that’s ready in 30 minutes and easy to adjust to your spice level.
You’ll love how easy this recipe is! If you’ve made my kabocha or pumpkin curry before, this follows almost the same method with a different vegetable.
What is winter melon?
Winter melon is a soft, mild gourd used in Southeast Asian and Chinese cooking. It tastes light and slightly sweet, and turns tender when simmered. It’s especially popular in soups and curries because it soaks up flavor without overpowering the dish.
Ingredient tips and notes
You’ll find ingredient tips and photo instructions just below, or head straight to the recipe card if you’re ready to start cooking.
- Winter melon – You can find winter melon at most Asian grocery stores, especially in the produce section near other gourds and squashes. In Western supermarkets, it’s sometimes labeled as ash gourd or white gourd
- Chicken thighs – Use boneless skinless thighs for tender, juicy meat that holds up well in curry.
- Red curry paste – Use my homemade red curry paste or go with a store-bought brand like Mae Ploy.
- Coconut milk – Use full-fat coconut milk, preferably Aroy-D for the richest flavor.
- Water – Helps adjust the sauce consistency and simmer the winter melon until tender.
- Palm sugar
- Fish sauce – My go-to brand is Megachef.
- Kaffir lime leaves – Tear the leaves to release their citrusy aroma into the curry.
- Sweet basil – Added at the end.
Step-by-step image instructions
Step 1: Heat a wok or pan over medium heat. Add about one-third of the coconut milk and let it simmer until the oil starts to separate. Then stir in the red curry paste and cook until fragrant.
Step 2: Add the chicken thighs and toss to coat them evenly in the curry mixture. Stir-fry until the chicken is no longer pink on the outside.
Step 3: Pour in the rest of the coconut milk and the water. Stir everything together and bring to a gentle boil.
Step 4: Add the sliced winter melon, palm sugar, fish sauce, and torn kaffir lime leaves. Let it simmer over low heat for about 10 to 15 minutes, or until the melon is soft and slightly translucent.
Step 5: Turn off the heat and stir in the sweet basil. Serve immediately with jasmine rice. Enjoy!
More Thai curries to try
I hope this Thai winter melon curry recipe becomes a favorite! Please leave a comment and star rating if you tried it. Follow me on social media: Facebook, Instagram, and Pinterest.
Thai Winter Melon Curry (Ash Gourd)
Equipment
- Measuring spoons and cup
- Cutting board and sharp knife (Makes it easier to remove the tough outer skin of winter melon.)
- Peeler
- Wok or pot
- Ladle or large spoon
Ingredients
- 500 g winter melon
- 250 g chicken thighs
- 1 tbsp red curry paste
- 1/2 tbsp palm sugar
- 1 tbsp fish sauce
- 3 kaffir lime leaves
- 1 handful of sweet basil
- 250 ml coconut milk
- 150 ml water
Instructions
- In a wok or pot, simmer one-third of the coconut milk over medium heat until the oil starts to separate. Stir in red curry paste and cook until fragrant.
- Add chicken thighs and stir-fry until the pieces are no longer pink on the outside.
- Pour in the remaining coconut milk and water. Stir to combine and bring to a gentle boil.
- Add winter melon, palm sugar, fish sauce, and torn kaffir lime leaves. Simmer over low heat for 10 to 15 minutes until the melon softens.
- Turn off the heat and stir in the sweet basil. Serve with rice and enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
