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. ---------------------------------------------------------------------------
Nutrition
Ingredients
