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Thai Winter Melon Curry with Chicken

This quick and comforting Thai Winter Melon Curry with Chicken is a perfect weeknight meal, combining classic flavors and harmony of sweetness and spice.
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Prep Time 7 minutes
Cook Time 23 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Curry
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces Substitute chicken breast if preferred.
  • 1 lb winter melon, peeled, seeded, and cut into 1-inch cubes (about 4 cups)
  • 2 tbsp red curry paste Use more or less for heat preference; homemade or store-bought.
  • 1 tbsp vegetable oil
  • 1 can coconut milk Shaken (14 fl oz / 400 ml)
  • 1/2 cup chicken stock or water
  • 2 tbsp fish sauce Or tamari for vegetarian version.
  • 1 tsp palm sugar or brown sugar
  • 3 kaffir lime leaves, torn Or 1 tsp lime zest.
  • 1 small shallot, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp fresh lime juice
  • 1/2 cup fresh Thai basil leaves Plus extra for garnish.
  • Fresh Thai chilies, sliced For serving (optional).
For Serving
  • 3 to 4 cups steamed jasmine rice or brown rice, cooked
  • Lime wedges

Method
 

Preparation
  1. Peel and cube the winter melon, slice the shallot, mince the garlic, and cut the chicken into bite-size pieces.
Sauté aromatics and curry paste
  1. Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
  2. Add shallot and garlic and cook until soft and fragrant, about 1 minute.
  3. Add 2 tbsp red curry paste and stir for 1 to 2 minutes until the paste is very fragrant and you see the oil starting to separate slightly.
Cook the chicken
  1. Add the chicken pieces and toss to coat in the paste.
  2. Sear until the edges turn opaque and just begin to brown, about 3 minutes.
Add liquids and winter melon
  1. Pour in the coconut milk and 1/2 cup chicken stock, scraping any browned bits from the pan.
  2. Add fish sauce, sugar, and torn kaffir lime leaves. Bring to a gentle simmer.
  3. Add the winter melon cubes and reduce heat to medium-low.
  4. Simmer uncovered for 8 to 10 minutes until the winter melon becomes translucent and fork-tender.
Finish and adjust
  1. Stir in lime juice and Thai basil leaves just before serving.
  2. Taste and adjust seasoning with extra fish sauce for saltiness, sugar for balance, or lime for brightness.
Serve
  1. Spoon over steamed jasmine rice and garnish with extra basil and sliced chilies if desired.

Notes

Use full-fat coconut milk for a silkier, richer sauce; light coconut milk is fine for a lighter result. Fresh kaffir lime leaves add authentic aroma, but lime zest works in a pinch. Substitute firm tofu or tempeh for a vegetarian version, increasing cooking time slightly so the winter melon becomes tender.