Cook the rice to packet instructions. (Brown rice can take up to 30 minutes to cook).
Meanwhile, blend onion, coriander leaves and stems, chilli, garlic, ginger and turmeric to a smooth paste in a food processor.
Cook paste in a medium saucepan stirring until fragrant, add stock, chicken and coconut milk bring to the boil then reduce heat and simmer covered for 10 minutes.
Add pumpkin and corn to pan, simmer uncovered for another 10 minutes until pumpkin is tender.
Serve rice topped with curry, bean sprouts and extra coriander.
Recipe by Alli Pollard, Nutritionist