Description
Lemongrass Broth Bowls with Yellow Curry Chicken are a fragrant and comforting dish featuring tender chicken thighs marinated in bold yellow curry paste, served over fluffy rice and bathed in a rich lemongrass-infused coconut broth. Topped with fresh mint, chili crisp, and crispy shallots, this flavorful bowl combines vibrant Southeast Asian flavors in an easy-to-make meal perfect for weeknights or casual gatherings.
Ingredients
Scale
Aromatics and Broth
- 2 shallots, peeled and roughly chopped
- 1 small knob of ginger, 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
- 3 tablespoons brown sugar
- 2 tablespoons reduced-sodium soy sauce (more to taste)
- 1 tablespoon lime juice
Chicken and Seasoning
- 1 lb boneless skinless chicken thighs
- 1 tablespoon yellow curry paste (Maesri brand recommended, or substitute with Thai Kitchen red curry paste)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil
Base and Garnishes
- 1 1/2 cups rice
- Fresh mint leaves, for garnish
- Chili crisp, to taste
- Crispy shallots, to taste
Instructions
- Start The Rice: Begin by cooking the rice according to the package directions so it is ready when the broth and chicken are finished.
- Prep Aromatics: Peel and roughly chop the shallots, ginger, and lemongrass into large chunks, preparing them for the broth infusion.
- Simmer the Broth: In a saucepan or stockpot, combine the chopped aromatics with the chicken broth and coconut milk. Simmer gently over low heat for 20-30 minutes to extract flavors. Once done, strain out and discard the solids, reserving the fragrant broth.
- Season The Broth: Whisk in the soy sauce, brown sugar, and lime juice into the infused broth. Taste and adjust seasoning as needed for balance.
- Prepare the Chicken: While the broth simmers, toss the chicken thighs with yellow curry paste, garlic powder, salt, and olive oil until evenly coated.
- Cook the Chicken: Air fry the marinated chicken at 390°F for 12 minutes or until the internal temperature reaches 165°F. Alternatively, sauté the chicken in a pan over medium heat until fully cooked. Once done, chop into bite-sized pieces.
- Assemble the Bowls: To serve, spoon cooked rice into bowls, top with the chopped curry chicken, and ladle the hot lemongrass coconut broth over everything.
- Garnish: Finish with fresh mint leaves, a drizzle of chili crisp, and crispy shallots for texture and vibrant flavor accents.
Notes
- You can substitute chicken thighs with chicken breasts if preferred, adjusting cooking time accordingly.
- If you don’t have an air fryer, cooking the chicken in a skillet works just as well.
- Adjust soy sauce and lime juice to suit your taste preference for saltiness and acidity.
- The broth can be made ahead and refrigerated for up to 2 days for convenience.
- For a spicier version, add extra chili crisp or fresh chilies.
