Add the thin coconut milk with the ground
spices into a pot and bring to a boil. Add the chayote and the fish.
Allow the ingredients to simmer until the chayote is soft. Add all the
other ingredients except thick coconut milk. Stir well and continue to
cook. When the vegetables are nearly cooked, add in the thick coconut
milk. Keep stirring frequently to prevent the coconut milk from
curdling. Serve while still hot.