1. Heat oil in a wok over medium-high heat, add coconut milk and red curry paste. Fry until aromatic and until the oil has clearly separated from the coconut milk.
2. Add the mackerel, and season with fish sauce and sugar.
3. Stir fry until the fish is cooked, then add kaffir lime leaves and stir for another 1 minute.
4. Transfer to a serving dish and garnish with red chili, and coriander leaves. Serve immediately with steamed rice.
(For 2 Serving)