Ingredients

• 1/2 cup brown rice
• 1 small red onion, chopped finely
• 2 tablespoons coriander roots, and stem chopped finely
• 1/4 cup coriander leaves
• 2 fresh long red chilies, chopped coarsely
• 2 garlic cloves, crushed
• 25 g fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 cup chicken stock
• 180 g chicken breast fillets, sliced finely
• 1/4 cup light coconut milk
• 150 g butternut pumpkin, cut into 1cm cubes
• 115 g baby corn, chopped coarsely
• 1 cup bean sprouts
• 2 tablespoons fresh coriander leaves, extra

Instructions

1. Cook rice in large saucepan of boiling water unril tender, drain.

2. Meanwhile, blend onion, coriander root and stem mixture, coriander leaves, chilli, garlic, ginger, and turmeric until smooth.

3. Cook paste in medium frying pan, stirring, until fragrant. Add stock, chicken and coconut milk; bring to a boil. Reduce heat; simmer, covered, 10 minutes.

4. Add pumpkin and corn to pan; simmer, uncovered, 10 minutes.

5. Serve rice topped with curry, sprouts and extra coriander.