Copyright John Paul Urizar
www.johnpaulurizar.com.au
The custard apple mixed through this red curry gives the dish a lovely sweet and and sour flavour and replaces the more traditional lychees. Vegetarians can enjoy this dish by simply replacing the fish with tofu or more veggies. Serve with a low GI rice, or quinoa, or even with a wild rice blend.
Prepare all vegetables.
Heat the oil in a deep frying pan and add the basil and chilli. Cook for a minute until the basil darkens in colour.
Add the pumpkin and red curry paste and cook for a further 3 minutes. Next add the capsicum and kaffir lime stirring continuously.
Add the coconut milk, fish sauce, water and lime juice and custard apple and slowly bring to the boil. Reduce the heat, partially cover the pan and simmer for 10 minutes.
Add the fish and snow peas and cook for a further 10 minutes before serving.
Note : To avoid bruising, select custard apples when they are hard and ripen at home at room temperature. Like avocados, they are at their nutritional peak when they are just ripe with a firm softness. The skin goes a dull green with a yellowing around the nodules.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 40 mins |
| Ready in: | 50 mins |
Suitable for: |
|
| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 2076 kj |
| Calories | 496 kcal |
| Fat | 26.5 g |
| Saturated Fat | 16.2 g |
| Total Carbohydrate | 30 g |
| Total Protein | 32.1 g |
| Fibre | 6 g |
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