Thai Chicken Curry with Winter Melon

Thai Chicken Curry with Winter Melon While the Thai curry is composed of many spices that are considered “Hot or Yang”, the Winter Melon which is “Cool or Yin” by nature will provide the balance to the food and give the harmonious result for us to enjoy.
The whole chicken chopped to pieces including bone and some skin is preferred while excess fat may be trimmed off. Small amount of fat may act as “Fuel” for the “Hot Fire” in the curry to burn and produce long lasting energy.
Ingredients:
3 Lb. Whole chicken with bone
2 Lb. Winter Melon cut to 1” cubes
14 Oz. Can of Coconut Cream (Milk)
2 Tb-Sp. Red Curry Paste (Mae Ploy) 2 Tb-Sp Chopped fresh garlic 2 Tb-Sp. Fish sauce 2 Tb-Sp. Brown Sugar 4 Tb-Sp. Olive Oil (Extra Light)
2 Kaffer Lime Leaves (Finely chopped)
1 Tb-Sp. Mushroom Seasoning
1 Tea-Sp. Salt
Fresh Basil Leaves at serving (Optional)
Cooking:
1. Stir fry the Chopped Garlic and Red Curry Paste with olive oil inside a tall pot
2. Slowly add a ¼ can of the Coconut Milk, salt, Mushroom Seasoning, chopped Kaffer Lime Leave, Brown Sugar and Fish Sauce and keep stirring
3. Add the Chicken and continue stir fry for a few minutes and add the rest of Coconut Milk
4. Add the Winter Melon, close the lid and simmer for 30 minutes.
Serve on top of Rice, Noodle, Pasta or Bread with some Fresh Basil Leaves
Enjoy !!!