250g/9oz glutinous (sticky) rice (available from Asian greengrocers)
4 small red onions
peeled and roughly chopped
16 garlic cloves
peeled
12 stalks lemongrass
outer leaves removed
core roughly chopped
8 long red chillies
stems removed
8 tbsp chopped fresh coriander (roots and leaves)
8 tsp chilli powder
10cm/4in piece fresh galangal
peeled
4 tsp grated lime zest
4 fresh lime leaves
4 tsp shrimp paste (available from Asian greengrocers)
12 tsp hot paprika
8 tsp ground turmeric
2 tsp cumin seeds
8 tbsp vegetable oil
2 tbsp vegetable oil
1 large leek
trimmed
thinly sliced
2 garlic cloves
crushed to a paste
1 large red chilli
trimmed
finely chopped
2 tbsp Thai red curry paste (see above)
4 fresh lime leaves
2 carrots
peeled
roughly chopped
400g/14oz canned chopped tomatoes
400g/14oz coconut milk
250ml/9fl oz vegetable stock
I small cauliflower
trimmed
cut into florets
½ small butternut squash
peeled
seeds removed
flesh cut into 2.5cm/1in pieces
175g/7oz snake or French beans
trimmed
1 x 225g/8½oz can bamboo shoots
drained
bunch fresh coriander
chopped
handful fresh beansprouts
to serve
Directions
For the sticky rice
before starting to make the curry
soak the sticky rice in cold water for at least 20 minutes
or up to 3 hours.
For the Thai red curry paste
blend all of the Thai red curry paste ingredients to a smooth paste in a food processor.
For the curry
heat one tablespoon of the vegetable oil in a large wok over a high heat. When the oil is smoking
add the leek
garlic and chilli and stir-fry for 3-5 minutes
or until softened but not browned.
Add the two tablespoons of curry paste and fry for 2-3 minutes
stirring well.
Add the lime leaves
carrots and chopped tomatoes
then pour in the coconut milk and vegetable stock
stirring well to combine. Bring the mixture to the boil
then reduce the heat until simmering and continue to simmer
uncovered
for 10 minutes.
Add the cauliflower florets
butternut squash
French beans and bamboo shoots and continue to simmer for 12-15 minutes
or until the butternut squash is tender and the sauce has thickened slightly and reduced in volume.
Meanwhile
to cook the sticky rice
drain the soaked rice and rinse thoroughly. Punch a few holes in a sheet of baking paper and line a metal or bamboo steamer with it. Add the drained rice to the steamer
cover tightly and suspend the steamer over a pan of boiling water for 20 minutes. (Do not allow the bottom of the steamer to touch the surface of the water.)
When the vegetables in the curry are tender and the sauce has thickened
stir in the chopped coriander.
To serve
spoon the sticky rice into bowls
ladle over the vegetable curry and garnish with a few beansprouts.
