Description
Lemongrass Broth Bowls with Yellow Curry Chicken offer a fragrant and flavorful meal featuring tender chicken thighs coated in yellow curry paste, served over fluffy rice and bathed in a rich, aromatic lemongrass and coconut milk broth. Topped with fresh mint, chili crisp, and crispy shallots, this dish blends Thai-inspired flavors into a comforting yet vibrant bowl perfect for an easy weeknight dinner.
Ingredients
Scale
Broth
- 2 shallots, peeled and roughly chopped
- 1 small knob of ginger, peeled and chopped
- 1-2 stalks lemongrass, roughly chopped
- 3 cups chicken broth (or 3 cups water + 1 heaping tablespoon Better Than Bouillon chicken base)
- 1 can coconut milk (about 13.5 oz)
- 3 tablespoons brown sugar
- 2 tablespoons reduced-sodium soy sauce (more to taste)
- 1 tablespoon lime juice
Chicken
- 1 lb boneless skinless chicken thighs
- 1 tablespoon yellow curry paste (Maesri recommended; substitute Thai Kitchen red curry paste if unavailable)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil
Rice and Toppings
- 1 1/2 cups rice
- Fresh mint leaves, to taste
- Chili crisp, to taste
- Crispy shallots, to taste
Instructions
- Start The Rice: Begin cooking the rice according to the package instructions, typically involve rinsing and simmering on the stovetop until tender and fluffy.
- Prep Aromatics: Peel and roughly chop the shallots, ginger, and lemongrass into large chunks to release maximum flavor into the broth.
- Simmer the Broth: Place aromatics in a saucepan or stockpot and add chicken broth plus coconut milk. Bring to a gentle simmer over low heat and cook for 20-30 minutes to infuse the broth with the aromatics’ flavors.
- Strain the Broth: Using a wire mesh colander or spider strainer, remove and discard the aromatics. Reserve the fragrant broth for seasoning.
- Season the Broth: Whisk brown sugar, soy sauce, and lime juice into the reserved broth. Taste and adjust seasoning as needed to balance sweetness, saltiness, and acidity.
- Prepare the Chicken: While the broth simmers, coat the chicken thighs with yellow curry paste, garlic powder, salt, and olive oil, ensuring even coverage.
- Cook the Chicken: Air fry the seasoned chicken at 390°F for 12 minutes or until the internal temperature reaches 165°F. Alternatively, sauté in a pan over medium heat until fully cooked. Once cooked, chop the chicken into bite-sized pieces.
- Assemble the Bowls: Plate the cooked rice first, then arrange the chopped curry chicken on top. Ladle the hot lemongrass broth over the chicken and rice.
- Garnish and Serve: Finish each bowl with fresh mint leaves, a drizzle of chili crisp, and a sprinkle of crispy shallots to add freshness, heat, and crunch to the dish.
Notes
- You can substitute red curry paste if yellow curry paste is unavailable, though the flavor profile will be slightly different.
- Air frying the chicken gives it a slightly crispy exterior; sauteeing is a good alternative if you don’t have an air fryer.
- Adjust brown sugar and lime juice in the broth to achieve your preferred balance of sweetness and acidity.
- Use jasmine rice or basmati rice for the best aromatic pairing with the broth.
- Leftover broth can be refrigerated for up to 3 days and reheated gently before serving.
