- 3 lemongrass stalks, chopped
- 4 green bird's-eye chillies, seeds removed and chopped
- 4 lime leaves, chopped
- 1 lime, zest and juice only
- 1 banana shallot, chopped
- 2cm/¾in knob galangal (or fresh root ginger)
- 4 tbsp chopped coriander stalks
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp crushed black peppercorns
- 2 tbsp Thai fish sauce
- 1 tsp palm sugar
- 2 tbsp vegetable oil
- 8 chicken thighs, skinned, boned and chopped
- 400ml/14fl oz coconut milk
- 125g/4½oz pea aubergines
- 2 limes, juice only
- 2 tbsp chopped coriander leaves
- 2 tbsp Thai basil, torn
- 400g/14oz sticky rice
- 150ml/5fl oz coconut milk
- 1 tsp salt
- 1 head broccoli or 250g/9oz purple sprouting broccoli
- 300g/10½oz sugar snap peas
- 1 shallot, sliced
- 2 tbsp vegetable oil
- 4 tbsp fresh coriander
- 75g/2¾oz salted peanuts, chopped
- Place all the ingredients for the paste in a blender and blend until smooth.
- Heat a wok and add 1 tbsp of the oil. Add the paste and the chicken and cook for a couple of minutes. Then stir in the coconut milk, pea aubergines and lime juice. Cover with a lid and simmer gently for 10-15 minutes, or until the chicken is completely cooked through.
- For the sticky rice, rinse the rice 3 times and drain. Put the rice in a saucepan and cover with coconut milk and water to about 1cm/½in above the rice. Add the salt and cover with a lid. Place on the heat and bring to the boil. Boil for 5 minutes, then without opening the lid, turn the heat off and steam for 20 minutes.
- Heat a steamer and cook the broccoli and peas for 2-3 minutes.
- For the garnish, heat a small frying pan and add the oil. Once hot, add the shallots and fry until golden-brown, drain on kitchen paper.
- Place the sticky rice and curry in serving bowls and garnish with the fresh coriander, peanuts and fried shallots. Serve the steamed vegetables on the side.