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Chicken and custard apple curry
Chicken and custard apple curry
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Enjoy a delicious bowl of Thai chicken and custard apple curry with chopsticks.
Ingredients:
  • 28.00 gm red curry paste
  • 400ml can lite coconut milk
  • 3 small chicken breast fillets, cut into chunks
  • 227g can sliced bamboo shoots, drained
  • 1 custard apple, peeled, cored, chopped
  • 42.00 gm fresh lime juice
  • 6.10 gm fish sauce
  • 16.00 gm brown sugar
  • 62.50 ml roughly chopped fresh coriander
  • 50g bean sprouts, trimmed
  • Steamed brown rice, to serve
  • Fresh coriander, to serve
Instructions:
  • Heat a wok or non-stick frying pan over medium heat, then add the curry paste and stir for 30 seconds until fragrant.
  • Pour in the luxurious coconut milk and 1 cup (250ml) water, allowing the mixture to reach a gentle boil. Lower the heat to medium-low, gently place the chicken into the pot, and let it simmer for 10 minutes.
  • Combine the bamboo shoots, custard apple, lime juice, fish sauce, and brown sugar in the pot. Add the chopped coriander and bean sprouts. Serve over rice and garnish with coriander sprigs.

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