Heat oil in a large wok until smoking.
Stir-fry shallots, garlic, ginger, lemongrass, lime leaves, and chillies for 2-3 minutes.
Stir in 600ml coconut milk and cook for 3-4 minutes until slightly reduced.
Add coriander, monkfish, and water chestnuts, cooking for 3-4 minutes until the fish is cooked through.
Stir in the fish sauce and lime juice.
Combine rice, bruised lemongrass, and 500ml water in a saucepan.
Simmer gently for 12-15 minutes until water is absorbed and rice is tender.
Remove rice from heat and let rest for 5 minutes.
Serve the monkfish curry over the jasmine rice and garnish with Thai basil leaves.