- 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.
- 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.
- 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.
- Add the chicken and carrot to curry mixture and simmer for 4 minutes.
- Add the beans and simmer for 3 minutes.
- 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.
- Top chicken curry with bean sprouts, toasted coconut and coriander sprigs.
- Serve chicken curry with rice.