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Thai vegetable curry

IngredientsFor the sticky rice

250g/9oz glutinous (sticky) rice (available from Asian greengrocers)

For the Thai red curry paste4 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

For the curry2 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 into2.5cm/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

Preparation method

1-2 hourspreparation time

10 to 30 minscooking time

Serves 4

By The Hairy BikersFrom Hairy Bikers Everyday

Gourmets

With their attention-grabbingflavours, Thai curries are realcrowd-pleasers. This versioncan be made vegetarian byleaving out the shrimp paste.

(This recipe makes more Thaired curry paste than you needfor one meal. Spoon theremaining paste into asterilised jar and seal tightly. Itcan be stored in the fridge forup to one month. Alternatively,spoon the paste into ice cubetrays and freeze for up to threemonths.)

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1. For the sticky rice, before starting to make the curry, soak the stickyrice in cold water for at least 20 minutes, or up to 3 hours.

2. For the Thai red curry paste, blend all of the Thai red curry pasteingredients to a smooth paste in a food processor.

3. For the curry, heat one tablespoon of the vegetable oil in a large wokover a high heat. When the oil is smoking, add the leek, garlic andchilli and stir-fry for 3-5 minutes, or until softened but not browned.

4. Add the two tablespoons of curry paste and fry for 2-3 minutes,stirring well.

5. Add the lime leaves, carrots and chopped tomatoes, then pour in thecoconut milk and vegetable stock, stirring well to combine. Bring themixture to the boil, then reduce the heat until simmering and continueto simmer, uncovered, for 10 minutes.

6. Add the cauliflower florets, butternut squash, French beans andbamboo shoots and continue to simmer for 12-15 minutes, or untilthe butternut squash is tender and the sauce has thickened slightlyand reduced in volume.

7. Meanwhile, to cook the sticky rice, drain the soaked rice and rinsethoroughly. Punch a few holes in a sheet of baking paper and line ametal or bamboo steamer with it. Add the drained rice to thesteamer, cover tightly and suspend the steamer over a pan of boilingwater for 20 minutes. (Do not allow the bottom of the steamer totouch the surface of the water.)

8. When the vegetables in the curry are tender and the sauce hasthickened, stir in the chopped coriander.

9. To serve, spoon the sticky rice into bowls, ladle over the vegetablecurry and garnish with a few beansprouts.

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