James Martin served up a tasty Thai green curry with sticky rice and homemade curry paste for food heaven on Saturday Kitchen.

James says: “Take your curry to the next level with fragrant Thai flavours and perfect sticky rice.”

The ingredients for the paste are: 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 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 and 1 tsp palm sugar.

For the Thai green curry: 2 tbsp vegetable oil, 8 chicken thighs, skinned, boned and chopped, 400ml coconut milk, 125g pea aubergines, 2 limes, juice only, 2 tbsp chopped coriander leaves and 2 tbsp Thai basil, torn.

For the sticky rice: 400g sticky rice, 150ml coconut milk amd 1 tsp salt.

For the steamed vegetables: 1 head broccoli or 250g purple sprouting broccoli and 300g sugar snap peas.

To garnish: 1 shallot, sliced, 2 tbsp vegetable oil, 4 tbsp fresh coriander and 75g salted peanuts, chopped.