An easy yellow chicken curry recipe make with chicken thighs, this is an easy family friendly curry recipe that also includes lots of veggies for kids.
Ingredients
400g Steggles Fresh Chicken Thighs (approx 4 x thighs) cut into 4cm pieces
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 cup chopped coriander stems, plus coriander leaves to garnish
ΒΌ 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
Method
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. Include the beans and simmer for 3 minutes. Toss in 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