500 g (1 lb) fish steaks

2½ cups coconut milk

2 tablespoons green curry paste

2 sprigs citrus leaves

1 teaspoon salt

1 tablespoon fish sauce

1 or 2 small green chilies, seeded and chopped

Wash fish well and trim any spines with kitchen scissors. Bring coconut milk to the boil with the curry paste, stirring constantly. Add fish, reduce heat and simmer with citrus leaves, salt and fish sauce until the fish is cooked through, about 15 minutes. Add chilies and fresh basil and simmer a few minutes longer, then serve with white rice.