1 cup fish fillets (or beef, pork, chicken, shrimp, or deep fried fish), cut into bite sized pieces
2 tablespoons chu che curry paste
2 kaffir lime leaves, sliced finely
1/3 cup sweet or holy basil
1/2 large red chilie, thinly sliced
1 cup coconut milk
1-2 teaspoons fish sauce
1/2 teaspoon cane sugar
1/4 teaspoon white or black pepper
1/4 cup chicken stock
1 tablespoon soy oil
sweet basil and fresh red chili for garnish
Heat oil in wok. Add curry paste and stock and stir until fragrant.
Add coconut cream, kaffir lime, basil, and chili. Stir fry 1 minute.
Add fish sauce, cane sugar, pepper, and fish. Avoid breaking up fish. Cook 2 minutes, stirring occasionally.
Serve hot, garnished with sweet basil and chili slices.