Thai Yellow Coconut Fish Curry with Bamboo Shoots and Jasmine Rice

Wash and drain 150 g uncooked jasmine rice. In a small pot, combine the rice with 225 ml water and a pinch of salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let steam covered for 5 minutes.

While the rice cooks, prepare the curry ingredients: Cut 350 g raw halibut fillets into 3 cm chunks. Deseed and slice 1 fresh red bell pepper into thin strips. Peel and mince 15 g fresh ginger and 2 garlic cloves. Drain 120 g sliced bamboo shoots.

Heat 1 tbsp cooking oil in a deep skillet over medium heat. Add the minced ginger and garlic, sautéing for 1 minute until fragrant.

Stir in 3 tbsp yellow curry paste and cook for 1 to 2 minutes to bloom the spices and release their aroma.

Gradually pour in 400 ml coconut milk, whisking to dissolve the curry paste. Add 1 tbsp fish sauce and 1 tbsp brown sugar, bringing the mixture to a gentle simmer.

Add the sliced red bell pepper and 120 g drained bamboo shoots to the skillet. Simmer uncovered for 4 minutes until the pepper begins to soften.

Gently stir in the 350 g halibut chunks. Reduce heat to low, cover, and simmer gently for 5 to 6 minutes until the fish is cooked through and opaque.

Turn off the heat. Stir in 1 tbsp fresh lime juice squeezed from the fresh lime. Divide the cooked jasmine rice between two bowls, ladle the hot fish curry over the top, and garnish with 10 g torn fresh cilantro.