Ingredients

9 tablespoons coconut cream powder
1 can kaeng kua curry paste (4 oz)
3/4 lb chicken
1 teaspoon salt
1 lb winter melon
2 teaspoons tamarind concentrate
3 tablespoons palm sugar
3 tablespoons fish sauce

Method

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.