Thai Winter Melon Curry (Ash Gourd)
Creamy Thai winter melon curry made with red curry paste, coconut milk, and chicken. Gluten free and ready in 30 minutes.
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.
Calories: 532kcal | Carbohydrates: 8g | Protein: 23g | Fat: 47g | Saturated Fat: 28g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 123mg | Sodium: 839mg | Potassium: 545mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 1297IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 5mg
