Free Healthy Recipe - Thai Fish and Veggie Curry with Custard Apple

Low GI

Copyright John Paul Urizar

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.

2 red chillies finely chopped and deseeded
1 cup Thai basil, roughly chopped
200 grams pumpkin, sliced into small pieces approx 5mm thick
2 tbsp red curry paste
4 kaffir lime leaves finely sliced
2 270 ml cans light coconut milk
3 tbsp fish sauce
½ cup water
½ lime juiced
1 300 gram custard apple, broken into pieces with the seeds removed
500 grams smooth dory fillets, cut into chunks
200 grams snow peas

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

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 40 mins
Ready in: 50 mins

Suitable for:
See also:
Red Curry Paste
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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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