400ml can coconut milk, unshaken
2 tablespoons Penang or Thai red curry paste
650g skinless Ling fillets cut into 3cm pieces
1 1/2 tablespoons fish sauce
3 teaspoons brown sugar
4 kaffir lime leaves, finely shredded
1/2 cup small fresh Thai basil leaves
1/4 cup small fresh mint leaves
Sliced long red chilli
Steamed jasmine rice, to serve


1. Heat a wok over medium heat
2. Spoon thick top layer of coconut milk into wok. Add curry paste
3. Stir-fry for 3 to 5 minutes or until oil separates and floats to the top
4. Add fish, turn to coat
5. Add remaining coconut milk and bring to the boil
6. Reduce heat to medium-low simmer 5 minutes until fish is just cooked through
7. Stir in fish sauce and sugar, cook 1 minute
8. Stir in lime leaves, basil and mint
9. Top with chilli and serve with rice


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