Directions

To Cook

1. Stir-fry the red curry paste in heated oil over low heat for 2 mins. Slowly add 200ml coconut milk, stir-fry over medium heat for further 2 mins or until oil appears. Add fish sauce and sugar.
2. Mix the remaining coconut milk and water, slowly add into the curry mixture. Bring to the boil over high heat for further 1-2 mins, then add the fish till cooked.
3. Add kaffir lime leaves and red chilli for 1 min before removing from heat.