In a blender, blend curry paste ingredients with a bit of water until it becomes a smooth paste.

In a hot pan and some oil, sear the fish till it’s golden brown on each side. Reserve on the side.

In the same pan with 2 tbsp of oil, fry the curry paste on high heat for 5 minutes.

Add fish stock and coconut milk and reduce until thickened. Season with fish sauce.

To finish, add beansprouts and seared fish and simmer for 3 - 4 minutes.

Garnish with sliced red chillies and basil leaves.