PLACE the chopped fish fillets in a food processor or blender and pulse until smooth. ADD the red curry paste, garlic, 1 tablespoon of fish sauce, and cornstarch and pulse until well combined. TRANSFER the fish mixture to a bowl, add the kaffir lime leaves and scallion, and stir to combine. DIVIDE the mixture into 6 equal portions and shape each with damp hands into patties. HEAT the oil in a large frying pan over medium heat. COOK the fish cakes for 3 minutes each side. WHILE the fish cakes cook, mix together the sweet chili sauce, lime juice and 1 teaspoon of the fish sauce in a small bowl until well combined. SERVE the fish cakes warm or at room temperature with the sweet chili-lime sauce for dipping.

Variations: Use Thai green curry paste instead of red, and thinly sliced green beans and chopped basil or cilantro in the fish cakes.