Preparation time: 20 mins
Cooking time: 20 mins
600g firm fish fillets (red snapper is good)
2-3 tbsp red curry paste (depending on how hot you want it)
can of coconut milk
handful of sweet basil leaves
1 tbsp fish sauce
1 tbsp chopped or grated palm sugar
2 finely sliced kaffir lime leaves
1 finely sliced red chilli (deseeded if you don't like it hot and leave it out altogether if you are sensitive or a child under 12)
Fry curry paste for about 1 minute until fragrant. Add coconut milk and bring to boil. Add fish and season with fish sauce and palm sugar. Cook till fish is done and the sauce should reduce a bit.
Serve with kaffir lime leaves and chilli on jasmine rice.