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4
servingsEasy
Published 2022
This soupy version is sometimes served in coconut shell halves.
Heat a wok over medium-high heat, pour in the oil from around the inner rim, swirl it around, and add the curry paste, stir-frying until it is browned. Add the fish and the greens, stir-frying until the leaves wilt. Add the coconut milk, the sugar, and the fish sauce. Heat the mixture through, but do not let it come to a boil. Serve immediately in bowls or in coconut shells.