Ingredients:

1 whole snapper, about 1 ½ pound, or 2 smaller fish
2 tablespoons oil
2 tablespoons red curry paste (nam prik gaeng ped)
2 cups coconut milk
¼ cup nam pla
3 tablespoons sugar
5 kaffir lime leaves (bai ma-grood), thinly sliced

Methods:

Clean the fish, retaining the head and tail. Make three slashes on each side of the fish. Heat a large frying pan and add the oil and curry paste. Stir-fry for 1 minute and add the coconut milk, fish sauce, sugar and the whole fish. Cover and cook for 20 minutes, carefully turning the fish once. Remove to a serving dish and sprinkle with the lime leaves before serving.