PREPARATION:
1. Clean the fish, remove the insides and cut into half. Wash again and drain.
2. Heat 1/2 cup of the coconut milk over medium heat until a film of oil surfaces. Add
the curry paste, stir until fragrant and red oil surfaces. Add the remaining coconut
milk. Season to taste with fish sauce and sugar. When it returns to a boil, remove
from heat.
3. Pour oil in a wok and place over medium heat. When it is hot, fry the fish until
golden and done. Remove from the oil and drain.
4. Arrange the fried fish on a serving dish; pour the curry sauce over. Sprinkle
with kaffir lime leaves and chili, garnish with a sprig of sweet basil. Serve at once.
