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

Serve chicken curry with rice