Fak kheow or winter melon is also a popular vegetable used in making many Thai curries and soups. This recipe is an easy to make and delicious curry.
Traditional Thai way of cooking, in making curry, it often starts with boiling thick coconut to make it release oil, then uses this to stir-fry the curry paste. This is the best way to bring out the most fragrance of each spice and herb added in the curry paste. This dish has a Thai name as keag kua gai sai fak.
- 300 g chicken, cut into bite-size pieces
- 1 cup thick coconut milk
- 2 cups thin coconut milk
- 2 tbsp basic curry paste
- 450 g mature winter melon, peeled, removed seed and cut into 1-inch cubes
- 2-3 tbsp fish sauce
- 1 tsp sugar (use palm sugar if available)
- Add thick coconut milk into a wok, bring to a boil over medium heat and stir continuously until releasing oil. Add basic curry paste and stir-fry until fragrant.
- Add chicken and stir-fry to coat and the chicken is nearly cooked. Turn off heat.
- Transfer into a saucepan, add thin coconut milk, stir a little to combine and bring to a boil. Cook until the chicken is fully cooked.
- Add the winter melon cubes and turn back to the boil. Cook until fully done.
- Stir in fish sauce and sugar. Remove from heat.
- To serve, spoon the curry into a serving bowl.