Ingredients
- Kaffir lime leaves
- Red curry paste
- Fresh snapper
Method
- Coat dry fish in corn flour an dry in wok for 8 minutes each side
- Fry curry paste, chilli an kaffir lime leaves until fragrant. Add fish sauce, Palm sugar, coconut milk an simmer until thick
- Poor over fish an serve
Product used in recipe
- Lee Kum Kee - Sesame Oil
- Obento - Sushi & Sashimi Soy Sauce
- Squid Brand - Premium Fish Sauce
- Valcom - Valcom Curry Paste Red
- Yeo's - Sambal Oelek
