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Chicken and custard apple curry

Chicken and custard apple curry
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Get out the chopsticks and dive into a bowl of Thai chicken and custard apple curry.
  • 1 tbs red curry paste
  • 400ml can Taste of Thai lite coconut milk
  • 3 small chicken breast fillets, cut into chunks
  • 227g can sliced bamboo shoots, drained
  • 1 custard apple, peeled, cored, chopped
  • 2 tbs fresh lime juice
  • 1 tsp fish sauce
  • 1 tbs brown sugar
  • ¼ cup roughly chopped fresh coriander
  • 50g bean sprouts, trimmed
  • Steamed rice and coriander sprigs, to serve
  1. Heat a wok or non-stick frying pan over a medium heat. Add the curry paste and stir for 30 seconds or until aromatic.
  2. Add the coconut milk and 1 cup (250ml) water. Bring to the boil. Reduce the heat to medium-low and add the chicken. Simmer for 10 minutes.
  3. Stir in the bamboo shoots, custard apple, lime juice, fish sauce and brown sugar. Stir in the chopped coriander and bean sprouts. Serve on rice topped with coriander sprigs.
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