Description
A vibrant and comforting recipe featuring lemongrass-infused broth paired with fragrant yellow curry chicken, served over fluffy rice and garnished with fresh mint and crispy shallots. This dish balances creamy coconut flavors with zesty lime and aromatic spices for a satisfying meal.
Ingredients
Scale
Broth Ingredients
- 2 shallots
- 1 small knob of ginger
- 1-2 stalks lemongrass
- 3 cups chicken broth (or 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
Chicken Ingredients
- 1 lb boneless skinless chicken thighs
- 1 tablespoon yellow curry paste (Maesri or Thai Kitchen red curry paste)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil
Additional Ingredients
- 1 1/2 cups rice
- Mint (for garnish)
- Chili crisp (for garnish)
- Crispy shallots (for garnish)
Instructions
- Start The Rice: Prepare the rice according to the package instructions to ensure it’s fluffy and ready to serve by the time the broth and chicken are done.
- Prep Aromatics: Peel and roughly chop the shallots, ginger, and lemongrass into large chunks to release their flavors during simmering.
- Simmer the Broth: Add the chopped aromatics to a saucepan or stockpot along with the chicken broth and coconut milk. Simmer over low heat for 20-30 minutes to infuse the broth with aromatic flavors. After simmering, remove and discard the aromatics using a fine mesh strainer.
- Season the Broth: Stir in the brown sugar, reduced-sodium soy sauce, and lime juice into the broth. Whisk well, taste, and adjust the seasonings as desired to balance sweetness, saltiness, and acidity.
- Make the Chicken: While the broth simmers, toss the boneless, skinless chicken thighs with yellow curry paste, garlic powder, salt, and olive oil until evenly coated. Air fry the chicken at 390°F (200°C) for 12 minutes or until the internal temperature reaches 165°F (74°C). Alternatively, sauté the chicken in a pan over medium heat until fully cooked. Once cooked, chop the chicken into bite-sized pieces.
- Serve: Plate the cooked rice in bowls, arrange the chopped curry chicken on top, then ladle the hot lemongrass coconut broth over everything. Garnish with fresh mint leaves, a spoonful of chili crisp, and crispy shallots for added texture and flavor.
Notes
- You can substitute red curry paste if you don’t have yellow curry paste available.
- When removing aromatics from the broth, use a mesh strainer or spider to avoid leaving large pieces in the soup.
- If you don’t have an air fryer, cooking the chicken in a skillet is a great alternative.
- Adjust the amount of soy sauce and lime juice to your taste for a perfect balance.
- Use jasmine or basmati rice for best results with this Asian-inspired dish.
