Instructions: Heat the coconut milk in a wok and when bubbling, stir in Red Curry Paste.

Cook for 2 minutes on moderately low heat, stirring. Add water and bring to the boil.

Slip in snapper, cut into pieces. (I found that by dividing the fillets lengthways along the natural divisions gave neat strips, and these can be cut into shorter lengths).

Cook uncovered until fish is firm and opaque.

Stir fish sauce and palm sugar together to dissolve sugar, stir into sauce.

Arrange onto dish and scatter the shreds of kaffir lime leaves over just before serving with steamed white rice.

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