Yellow jungle chicken curry

• 400g chicken thigh fillets, cut into 4cm pieces (removed from Fresh Chicken Wholebirds)
• 1 small red onion, chopped
• 4 cloves garlic
• 2 teaspoons grated ginger
• 1 lime, rind finely grated, juiced
• 1 teaspoon ground turmeric
• 2 teaspoons mild curry powder
• 3 teaspoons fish sauce
• 1-2 small red chillies, deseeded and finely chopped
• ¹⁄₃ chopped coriander stems, plus coriander leaves to garnish
• ¼ cup (60 ml) peanut oil, plus extra 2 teaspoons
• 400ml can coconut milk
• 1 carrot, peeled and sliced
• 100g green beans, ends trimmed, halved diagonally
• 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

Note: For this recipe, you will need to 2 Fresh Chicken Wholebirds cut into pieces. Using a large sharp knife, remove breast fillets, drumsticks, wings and thigh meat from bones. The leftover carcass can be used to make stock. Remove skin from breasts and thighs.

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.
6. Stir through the lime juice.
7. Top chicken curry with bean sprouts, toasted coconut and coriander sprigs.
8. Serve chicken curry with rice.