Put the sour bamboo shoots in to a bowl of water and allow to soak for at least 30 minutes. Drain
Put a wok over a medium heat and add the oil.
Once hot, add the coconut milk and bring to a simmer. Then add the curry paste and stir for 5 minutes still on a simmer.
Add the drained bamboo shoots and simmer for a further 20 minutes before sliding in the Hake and lime leaves. Simmer for a further 5 minutes.
Taste the mixture before adding any fish sauce. Add the sugar to balance if required.
Turn the heat off and add the basil leaves with a squeeze of lime.
Serve immediately with rice for a superb simple meal.
Calories: 555kcal | Carbohydrates: 16g | Protein: 25g | Fat: 44g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 67mg | Sodium: 1174mg | Potassium: 559mg | Fiber: 3g | Sugar: 7g