Instructions

1. 1

   Heat 1/4 cup coconut cream in a pot over medium heat

2. 2

   Add curry paste and cook until fragrant, about 2 minutes

3. 3

   Add remaining coconut milk and stock, bring to simmer

4. 4

   Add bell pepper and bamboo shoots, cook for 5 minutes

5. 5

   Season with fish sauce and palm sugar

6. 6

   Add monkfish chunks and simmer gently for 8-10 minutes

7. 7

   Don't overcook as monkfish can get tough

8. 8

   Garnish with Thai basil and serve with rice and lime