4 tbsp Thai basil leaves (available from Asian grocers), torn, to serve
2-3 green chillies, seeded and finely chopped, to taste
4 tbsp chopped fresh coriander
3 garlic cloves, peeled, crushed to a paste with a little salt
40驳/1陆辞锄 ginger, peeled, finely grated
4 lemongrass stalks, tender part only, finely chopped
1 lemongrass stalk, bruised
1 lime, juice only
6 shallots (preferably Thai) peeled, finely sliced
600ml/1pt coconut milk
250g/9oz Thai jasmine rice
200g/7oz tinned water chestnuts, drained
2 tbsp Thai fish sauce
2 tbsp vegetable oil
600g/1lb 5oz monkfish tails, cut into large chunks
6 lime leaves, shredded