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Thai Chicken and Winter Melon Curry, 'Kaeng Kua Phak Gai'

Thai Chicken and Winter Melon Curry, 'Kaeng Kua Phak Gai'

Kaeng Kua made with a pariicular variety of melon, but you may substitute your favorite local gourd for this dish.

Ingredients

For 4 Person(s)

Ingredients

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Method for Thai Chicken and Winter Melon Curry, 'Kaeng Kua Phak Gai'

Clean chicken, cut into 1 inch pieces, mix with 1 tsp salt and fry until dry. Peel melon, remove seeds and cut into 1 inch chunks. Mix coconut cream powder with 3 cups warm water, stir well. Put 1 cup coconut cream in frying pan and heat. When oil begins to appear on the surface, add the kaeng kua curry paste, then add the chicken and cook. Spoon into a pot, add the remaining coconut milk and the melon and heat. Separately combine tamarind concentrate with 2 tablespoons warm water, mix well. When the melon is done, taste and season with tamarind juice, palm sugar, and fish sauce. Stir and serve with jasmine rice.

*Winter melon is also known as Christmas melon, wax gourd, or ash gourd. The pumpkin-like vine has thick, furrowed stems. The fruits range from oblong to cylindrical and reach 16 inches in length. The mature fruit has a thick layer of white wax (ton kwa). Other names: Tougan (Japanese); doongua, cham kwa, tung gwa, mo kwa, fa kwa (Chinese); tankoy, kundol (Filipino); petha, kaddu (Indian). You may substitute your favorite local gourd for this dish.

Kaeng Kua Phak Gai

Kaeng Kua Phak Gai

Kaeng Kua Phak Gai

Kaeng Kua Phak Gai

Kaeng Kua Phak Gai

Kaeng Kua Phak Gai



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