Thai vegetable curry

Ingredients

• 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

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