- Heat ½ cup coconut milk over low heat. Add Valcom Red Curry Paste and stir-fry until fragrant.
- Mix the remaining coconut milk with water. Turn up the heat, then slowly add milk mixture to curry, along with fish sauce and sugar.
- Bring to the boil over high heat, then add the fish, one piece at a time, until well cooked.
- Garnish with Valcom Kaffir Lime Leaves and red chilli, then remove from heat.