Wash the fish and discard the spines with a kitchen scissors. Add coconut
milk in a pan and bring to the boil with the curry paste, stirring constantly. Add fish,
reduce heat and simmer with the citrus leaves, salt to taste and fish sauce until the
fish is cooked through, which should takes about 15 minutes. Add chilies and fresh basil and
simmer a few minutes longer, then serve hot with steamed white rice.