Soak the glutinous rice in cold water for 20 minutes to 3 hours.
Blend all curry paste ingredients in a food processor until smooth.
Stir-fry leek, garlic, and chilli in 15ml vegetable oil for 3-5 minutes.
Add 30ml of the prepared curry paste and fry for 2-3 minutes.
Add lime leaves, carrots, tomatoes, coconut milk, and stock then simmer for 10 minutes.
Add cauliflower, squash, beans, and bamboo shoots and simmer for 12-15 minutes until tender.
Drain rice and steam over boiling water for 20 minutes in a lined steamer.
Stir the chopped coriander into the thickened vegetable curry.
Serve the curry over the sticky rice and garnish with beansprouts.