Cut the fish into cubes. Chop the onion, garlic, basil and coriander. Slice the spring onions and cut the lime into quarters. Boil the spaghetti for 6 minutes and drain well and then place on a large serving plate. Heat two tablespoons of oil in a wok and fry the onion and garlic and pour over the spaghetti and mix well.

Heat the remaining two tablespoons of oil in a wok and add the red curry paste and fry on low heat until the aroma is released.

Add the coconut milk and increase the heat. When boiling add the fish and continue to boil for five minutes. Add the basil and fish sauce.

Pour over the spaghetti and garnish with the coriander and spring onion. Leave the lime on the side ready to squeeze before serving.