Cooking instructions

1. Heat the oil in a wok.
2. Add red curry paste stir for 1 minute.
3. Add coconut milk and stir-fry until good aroma develops.
4. Add the rest of coconut milk and chicken stock (if needed).
5. Season with palm sugar and fish sauce.
6. Put in the fish and heat until cooked.
7. Transfer the fish to a serving plate.
8. Garnish with kaffir lime leaves, red chilli and coconut milk.