Thai Red Curry with Monkfish and Bamboo Shoots

Ingredients

• 600 g monkfish tail, cut into chunks
• 3 tbsp gluten-free Thai red curry paste
• 400 ml coconut milk
• 200 g bamboo shoots, drained
• 4 lime leaves (kaffir)
• 2 tbsp gluten-free fish sauce
• 1 tsp palm sugar or soft brown sugar
• 20 g fresh coriander
• 1 tbsp coconut oil
• 300 g jasmine rice

Method

1. 1

   Cook the jasmine rice according to packet instructions and keep warm.

2. 2

   Heat the coconut oil in a saucepan over a medium heat, add the curry paste and lime leaves and fry for 2 minutes.

3. 3

   Pour in the coconut milk and bring to a gentle simmer for 5 minutes.

4. 4

   Add the bamboo shoots, fish sauce and sugar and stir well.

5. 5

   Gently add the monkfish chunks and simmer for 8–10 minutes until the fish is cooked through and firm.

6. 6

   Scatter with coriander, discard the lime leaves and serve with jasmine rice.