- 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.
- 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.
- Add kaffir lime leaves and red chilli for 1 min before removing from heat.