Thai green curry with sticky rice

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

Unfortunately we are unable to add this recipe to your favourites, please try again later.


For the paste

For the Thai green curry

For the sticky rice

For the steamed vegetables

To garnish


  1. Place all the ingredients for the paste in a blender and blend until smooth.

  2. 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.

  3. 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.

  4. Heat a steamer and cook the broccoli and peas for 2-3 minutes.

  5. 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.

  6. 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.