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