Thai Red Curry of Chicken and Custard Apple
Custard Apple Recipe: Thai Red Curry of Chicken and Custard Apple
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.custardapple.com.au.
Cooking tools:
- Wok
- Skillet
- Chef's knife
- Cutting board
- Can opener
- Measuring spoon
- Measuring cup
- Wooden spoon
- Stove
- Serving bowl
Ingredients
- 2 410 g tins of light coconut milk
- 2 Tbsp red curry paste
- 1 kg chicken thigh meat, trimmed of skin and fat, cut into 2 cm pieces
- 500 mL water
- 150 mL Thai fish sauce
- 1 large lime, juice of
- 2 tsp caster sugar
- 6 kaffir lime leaves, washed and torn
- 2 medium red chillies, seeded and sliced on the diagonal
- 12 stalks Thai sweet basil, leaves only
- 1 medium custard apple, peeled, seeded and broken into segments
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