Spice up your midweek chicken dinner with this fiery curry.
Serves 4
30 minutes
Ingredients
- 400g chicken thigh fillets, cut into 4cm pieces
- 1 small red onion, chopped
- 4 cloves garlic
- 2 tsp ginger, grated
- 1 lime, juiced
- 1 tsp ground turmeric
- 2 tsp mild curry powder
- 3 tsp fish sauce
- 1–2 red chillies, finely chopped
- ¹⁄³ chopped coriander stems, plus coriander leaves to garnish
- ¼ cup peanut oil, plus extra 2 tsp
- 400ml can coconut milk
- 1 carrot, peeled and sliced
- 100g green beans, halved
- 1 small red capsicum, chopped
- 100g broccoli, cut into florets
- ²⁄³ cup bean sprouts
- 2 tbs shredded coconut, toasted
- 3 cups cooked long-grain white rice, to serve
Method
1
Place onion, garlic, ginger, turmeric powder, curry powder, fish sauce, chillies, coriander stems and one-quarter cup of peanut oil into a food processor and combine until a smooth curry 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. Add the coconut milk, stir and bring to the boil. Reduce heat to medium.
3
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 and stir through lime juice.
4
Top chicken curry with bean sprouts, toasted coconut and coriander leaves. Serve with rice.
