Preparation info
  • Makes


    • Difficulty


Appears in
Charleston to Phnom Penh: A Cook's Journal

By John Martin Taylor

Published 2022

  • About

This soupy version is sometimes served in coconut shell halves.


  • ¼ cup oil such as peanut, canola, or sunflower
  • 2 tablespoons


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.