Recipe courtesy of Steggles
Serves 4 | 30 mins
Ingredients
400g chicken thigh fillets, cut into 4cm pieces
1 small red onion, chopped
4 cloves garlic
2 teaspoons grated ginger
1 lime, rind finely grated, juiced
1 teaspoon group turmeric
2 teaspoons mild curry powder
3 teaspoons fish sauce
1-2 small red chillies, deseeded & chopped
1/3 chopped coriander stems, plus leaves to garnish
1/4 cup peanut oil, plus extra 2 teaspoons
400ml can coconut milk
1 carrot peeled and sliced
100g green beans, ends trimmed, halved
1 small red capsicum, chopped
100g broccoli, cut into small florets
2/3 cup bean sprouts
2 tablespoons shredded coconut, toasted
3 cups cooked long-grain white rice to serve
Method
1. Process onion, garlic, ginger, turmeric powder, curry powder, fish sauce, chilli sauce, coriander stems and 1⁄3 cup of peanut oil until a smooth paste forms.
2. Heat extra 2 teaspoons of peanut oil in a large deep frying pan over medium-high heat. Add curry paste and cook, stirring for 2 minutes or until fragrant. Add the coconut milk and curry sauce and bring to the boil. Reduce heat to medium.
3. Add the chicken and carrot to curry mixture and simmer for 4 minutes.
4. Add the beans and simmer for 3 minutes.
5. Add the capsicum and broccoli and simmer for a further 4 minutes or until the chicken is cooked through and vegetables are just tender. Remove from heat. Stir through the lime juice.
6. Top chicken curry with bean sprouts, toasted coconut and coriander sprigs. Serve chicken curry with rice.