1. Place garlic, red onion, galangal, lemongrass, turmeric, paprika, fish sauce and brown sugar in a blender and process until finely blended.
2. Add the coconut milk and process until thoroughly blended.
3. Transfer the coconut mixture to a heavy pased pan.
4. Crush the kaffir lime leaves in your hand to release their aroma, and add them to the pan.
5. Bring the coconut mixture to the boil and reduce to a gentle simmer and cook for 10 minutes, to allow the flavor to infuse and the liquid to reduce slightly.
6. Add the fish chunks and poach gently for 4-5 minutes.
7. Stir through the lemon juice, then transfer to serving

Recipe courtesy: Expat Chef Piyawat is experienced in Thai cuisine and is currently associated with Courtyard by Marriott, Gurgaon
Note: Galangal is a rhizome with a hot, ginger-peppery taste