Thai Fish Curry Recipe

SERVES 3

1 can coconut milk
500ml chicken stock
3 tbsp fresh lime juice,
4 tbsp red curry paste
2 tbsp fish sauce
2 cloves garlic, minced
1 red chilli, seeded and thinly sliced
2 tsp peeled and minced ginger
400g Hake
1 red bell pepper, sliced then cut into 2-inch-long pieces
400g chopped green beans
1 225g tin bamboo shoots
6 large basil leaves (ideally Thai basil), plus additional chopped basil for garnish

In a large pan place the coconut milk, chicken stock, lime juice, curry paste, fish sauce, garlic, chilli and ginger and stir well.
Add the hake and bring to a boil. Once boiling turn the heat down and simmer for 20 minutes.
After 20 minutes add the pepper, green beans and bamboo shoots and cook for a further 8-10 minutes. Serve and add Thai basil leaves on top.