Name: Thai green curry with sticky rice
Prep time: 30 min
Cook time: 1 h
Yield: Serves 4
Cuisine: Thai and South-East Asian
Ingredients: 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/쩐in knob galangal (or fresh root ginger); 4 tbsp chopped coriander stalks; 1 tsp ground cumin; 1 tsp ground coriander; 쩍 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/4쩍oz 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; 300껨/10쩍늡뇌 sugar snap peas; 1 shallot, sliced; 2 tbsp vegetable oil; 4 tbsp fresh coriander; 75g/2쩐oz salted peanuts, chopped

Thai green curry with sticky rice

Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Serves

Serves 4

Take your curry to the next level with fragrant Thai flavours and perfect sticky rice.

By James Martin

From Saturday Kitchen

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Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Serves

Serves 4

Ingredients

For the paste

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/쩐in knob galangal (or fresh root ginger)
4 tbsp chopped coriander stalks
1 tsp ground cumin
1 tsp ground coriander
쩍 tsp crushed black peppercorns
2 tbsp Thai fish sauce
1 tsp palm sugar

For the Thai green curry

2 tbsp vegetable oil
8 chicken thighs, skinned, boned and chopped
400ml/14fl oz coconut milk
125g/4쩍oz pea aubergines
2 limes, juice only
2 tbsp chopped coriander leaves
2 tbsp Thai basil, torn

For the sticky rice

400g/14oz sticky rice
150ml/5fl oz coconut milk
1 tsp salt

For the steamed vegetables

1 head broccoli or 250g/9oz purple sprouting broccoli
300껨/10쩍늡뇌 sugar snap peas

To garnish

1 shallot, sliced
2 tbsp vegetable oil
4 tbsp fresh coriander
75g/2쩐oz salted peanuts, chopped

Recipe tips How-to-videos

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/쩍in 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.