Thai green curry with sticky rice recipe
 Take your curry to the next level with fragrant Thai flavours and perfect sticky rice. 3 lemongrass stalks, chopped4 green bird's-eye chillies, seeds removed and chopped4 lime leaves, chopped1 lime, zest and juice only1 banana shallot, chopped2cm/¾in knob galangal (or fresh root ginger)4 tbsp chopped coriander stalks1 tsp ground cumin1 tsp ground coriander½ tsp crushed black peppercorns2 tbsp Thai fish sauce1 tsp palm sugar 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 oil8 chicken thighs, skinned, boned and chopped400ml/14fl oz coconut milk125g/4½oz pea aubergines2 limes, juice only2 tbsp chopped coriander leaves2 tbsp Thai basil, torn 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 rice150ml/5fl oz coconut milk1 tsp salt 400g/14oz sticky rice 150ml/5fl oz coconut milk 1 tsp salt 1 head broccoli or 250g/9oz purple sprouting broccoli300g/10½oz sugar snap peas 1 head broccoli or 250g/9oz purple sprouting broccoli 300g/10½oz sugar snap peas 1 shallot, sliced2 tbsp vegetable oil4 tbsp fresh coriander75g/2¾oz salted peanuts, chopped 1 shallot, sliced 2 tbsp vegetable oil 4 tbsp fresh coriander 75g/2¾oz salted peanuts, chopped Method 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. Place all the ingredients for the paste in a blender and blend until smooth. 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. 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. 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. 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. 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. 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. Recipe tips Pea aubergines are available online and in the 'food cupboard' area of some large supermarkets.