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Light Chicken Curry w/ Winter Melon แกงไก่ใส่ฟักเขียว
HOT THAI KITCHEN11Ingredients
55Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup coconut milk
- 4 Tbsp. red curry paste (or more to taste)
- 2 chicken (hind quarters, that’s 2 legs and 2 thighs, bone-in, cut into chunks through the bones, see note)
- 2 cups water
- 3 Tbsp. fish sauce (this depends on the saltiness of the curry paste)
- 1 Tbsp. palm sugar (chopped)
- 8 kaffir lime leaves (torn into chunks)
- 300 grams winter melon (peeled and cut into 1-inch cubes)
- 1 1/2 cups pork (or chicken blood blocks, cut into bite-sized pieces, optional)
- 1 cup thai basil leaves
- jasmine rice (or rice noodles, for serving, optional)
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Notes
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