Description
Lemongrass Broth Bowls with Yellow Curry Chicken combine fragrant homemade broth infused with lemongrass, ginger, and shallots with tender air-fried yellow curry chicken thighs served over fluffy rice. Enhanced by creamy coconut milk and balanced with a hint of lime, brown sugar, and soy sauce, this flavorful bowl is garnished with fresh mint, chili crisp, and crispy shallots for a vibrant, comforting meal.
Ingredients
Scale
Broth Ingredients
- 2 shallots, peeled and roughly chopped
- 1 small knob of ginger, peeled and roughly 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 and Rice
- 1 lb boneless, skinless chicken thighs
- 1 tablespoon yellow curry paste (Maesri brand recommended; sub Thai Kitchen red curry paste if needed)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 1/2 cups rice (white jasmine rice recommended)
Garnishes
- Fresh mint leaves, for topping (to taste)
- Chili crisp, for topping (to taste)
- Crispy shallots, for topping (to taste)
Instructions
- Start The Rice: Cook rice according to the package directions until fluffy and tender. This will serve as the base for your bowls.
- Prep Aromatics: Peel and roughly chop the shallots, ginger, and lemongrass into large chunks to maximize flavor extraction during simmering.
- Simmer the Broth: Place the chopped aromatics in a saucepan or stock pot. Add the chicken broth and coconut milk and bring to a gentle simmer over low heat. Let it simmer for 20-30 minutes to infuse the broth with the aromatic flavors. Once done, strain out and discard the solids using a mesh colander or spider strainer, reserving the clear broth.
- Season the Broth: Stir in the soy sauce, brown sugar, and lime juice into the warm broth. Whisk well to combine and adjust the seasoning to your taste preference, balancing sweetness, saltiness, and acidity.
- Prepare the Chicken: While the broth simmers, place the chicken thighs in a bowl, and toss with yellow curry paste, garlic powder, salt, and olive oil until evenly coated.
- Cook the Chicken: Air fry the chicken at 390°F for 12 minutes or until the internal temperature reaches 165°F. Alternatively, you can sauté the chicken in a pan over medium heat until fully cooked. Once done, chop the chicken into bite-sized pieces.
- Assemble and Serve: To serve, plate the cooked rice, arrange the chopped chicken pieces on top, then ladle the hot lemongrass coconut broth over everything. Garnish generously with fresh mint leaves, chili crisp, and crispy shallots for added crunch and flavor complexity.
Notes
- You can substitute yellow curry paste with red curry paste if preferred, though the flavor profile will change slightly.
- If you don’t have an air fryer, sauté the chicken in a skillet with a little oil until cooked through.
- Adjust the amount of soy sauce and lime juice in the broth to suit your preferred balance of salty and tangy.
- Use jasmine or basmati rice for best results and fragrance.
- The broth can be made in advance and stored in the refrigerator for up to 2 days for convenience.
- For a gluten-free option, use tamari or gluten-free soy sauce.
