If you like a hot curry leave the seeds in the chillies. Add custard apple segments (seeds removed) just prior to serving.

• 2 x 410 tins of light coconut milk
• 2tbsp red curry paste
• 1kg chicken thigh meat trimmed of skin and fat cut into 2cm pieces
• 500ml water
• 150ml Thai fish sauce
• 1 large lime, juiced
• 2tsp caster sugar
• 6 kaffir lime leaves, washed and torn
• 2 medium red chillies, seeded and sliced
• Handful  sweet basil, leaves only
• 1 medium custard apple, peeled, seeded and broken into segments

Add 200ml coconut milkto hot wok or fry pan and simmer for 5 minutes.

Stir in the red curry paste and simmer another 5 minutes. Gradually pour in remaining coconut milk, water and stir constantly, then add the chicken pieces.

Simmer gently for 15 minutes.

Add remaining ingredients except the custard apple.  Taste and adjust sugar, fish sauce and lime juice if necessary. Simmer another 15-20 minutes or until chicken is cooked.

Turn off heat, add custard apple and stir through – don’t let the custard apple cook.

Serve immediately with steamed rice (jasmine or basmati is best).