Drop in the curry paste and stir until fragrant. (Use more or less curry paste to taste.)
Add half the coconut cream (or milk), basil leaves, kaffir lime leaves, an stir fry about 1 minute.
Add the rest of the coconut cream, fish sauce, sugar, ground pepper and the fish. Avoid allowing the fish to break up. Cook about 2 minutes, mixing occasionally.
Serve hot garnished with sweet basil and fresh red chili slices.