Penang fish curry (medium)

Ingredients
* 1 cup coconut cream, unshaken
* 400ml can coconut milk, unshaken
* 2 tablespoons penang or red curry paste
* 700g skinless firm white fish (such as ling or barramundi), cut into 2cm pieces
* 2 tablespoons fish sauce
* 1 tablespoon grated palm sugar
* 8 kaffir lime leaves, spines removed, finely shredded
* 1/2 cup Thai basil leaves
* 2 cups steamed jasmine rice thinly-sliced long red chillies and fried eschallots, to serve

Method
1. Heat a dry wok over medium heat until hot. Spoon the thick, top layers of cream from the coconut cream and coconut milk into wok. Cook, stirring, for 3 to 5 minutes or until cream boils and 'cracks'. Add curry paste. Cook, stirring, for 2 minutes or until aromatic.
2. Add fish and turn to coat in curry mixture. Add remaining coconut cream and coconut milk to wok. Bring to the boil. Simmer, uncovered, for 4 to 6 minutes or until fish is just cooked through. Combine fish sauce and palm sugar and stir into curry. Cook for 1 minute. Remove from heat. Add lime leaves and basil.
3. Spoon rice into bowls. Spoon over curry. Top with chillies and eschallots. Serve.

Notes & tips
* Note: To store unused curry paste, press paste into jar to compact. Cover with a thin layer of vegetable oil. Refrigerate.