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/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

Directions

• 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.