Lemongrass Broth Bowls with Yellow Curry Chicken
Lemongrass, ginger, shallot, and the brightness of lime! The broth bowls have got it all - luscious broth, fluffy rice, protein, and fresh herbs.
Foto: Pinch of Yum — Lindsay OstromIngredients
- 2 shallots
- a small knob of ginger
- 1 -2 stalks lemongrass
- 3 cups chicken broth (I used 3 cups water + 1 heaping tablespoon Better Than Bouillon chicken base)
- 1 can coconut milk
- 3 tablespoons brown sugar
- 2 tablespoons reduced-sodium soy sauce (more to taste)
- 1 tablespoon lime juice
- 1 lb . boneless skinless chicken thighs
- 1 tablespoon yellow curry paste (I use Maesri, bought on Amazon – sub Thai Kitchen red curry paste)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 1/2 cups rice
- Mint, chili crisp, crispy shallots (for topping – to taste)
Steps
Start The Rice: Start cooking your rice according to package directions.
Peel and roughly chop shallots, ginger, and lemongrass into large chunks. Add to a saucepan or stock pot.
Add the broth and coconut milk. Simmer over a low heat for 20-30 min. Discard aromatics; reserve the broth. (I scoop the chunks out with a small wire mesh colander or spider strainer.)
Add soy sauce, brown sugar, and lime juice to the broth; whisk to combine, taste and adjust.
While the broth is simmering, toss chicken with curry paste, garlic powder, salt, and olive oil until well-coated. Air fry the chicken at 390 for 12 min, or until 165 degrees. (You can also just sauté in a pan until cooked through.) Chop chicken into bite-sized pieces.
Plate rice, then chicken, and then pour broth over the top. Garnish with mint, chili crisp, and crispy shallots.
Loading comments...