340g (12oz) langoustine meat, fresh or defrosted
1 x 15ml spoon (1 tablespoon) vegetable oil
3 x 5ml spoon (3 teaspoons) red Thai curry paste
400ml (14 fl oz) can coconut milk
2 x 5ml spoon (2 teaspoons) Thai Fish sauce
115g (4oz) green beans, topped, tailed and halved
225g can sliced bamboo shoots, drained
1 pack fresh basil, roughly chopped or torn

Preparation time: 5 minutes
Cooking time: 10 minutes

Serves 4

Method

• Heat the oil in a large pan and cook the red Thai paste for 1 minute.
• Stir in the coconut milk, fish sauce, green beans.
• Cover and simmer for 5-6 minutes.
• Stir in the bamboo shoots and simmer for a further 2 minutes.
• Add the langoustine and basil leaves and simmer for 2 minutes until the langoustines are cooked.
• Serve immediately in bowls with a serving of sticky rice.