Cooked - Lemongrass Broth Bowls With Yellow Curry Chicken

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Lemongrass Broth Bowls With Yellow Curry Chicken

4.0

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

½ teaspoon salt

1 tablespoon olive oil

1 ½ cups rice

Mint, chili crisp, crispy shallots (for topping – to taste)

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.
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. 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.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 19 weeks ago

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