- Heat the oil in a fry pan and fry the fish fillets on each side until golden and just cooked through (about 3 mins each side)
- Drain on paper towels and set aside.
- Heat 1 tbsp of oil in a clean pan and fry the curry paste in it until fragrant. Add the coconut milk and season with the fish sauce, sugar, sliced chilli and kaffir lime leaf shreds. Simmer for a few minutes to concentrate flavours.
- Place the fish fillets on a serving dish and coat them with the red curry sauce. Garnish with the remaining kaffir lime leaf and red chilli shreds.