Lemongrass Broth Bowls with Yellow Curry Chicken
Recipe from Lindsay Ostrom · original post · full recipe on pinchofyum.com
Lemongrass, ginger, shallot, and the brightness of lime! The broth bowls have got it all - luscious broth, fluffy rice, protein, and fresh herbs.
Ingredients
- shallots2 ea
- fresh ginger15 g
- lemongrass stalks2 ea
- chicken broth720 ml
- canned coconut milk400 ml
- brown sugar40 g
- reduced sodium soy sauce30 ml
- lime juice15 ml
- boneless skinless chicken thighs450 g
- yellow curry paste15 g
- garlic powder1 tsp
- salt — ½ tsp3 g
- olive oil15 ml
- jasmine rice280 g
- mint — to serve1 bunch
- chili crisp — to serve1 ea
Method
- Start cooking the rice according to the package directions.
- Peel and roughly chop the shallots, ginger and lemongrass into large chunks. Add to a saucepan or stock pot.
- Add the broth and coconut milk. Simmer over low heat for 20-30 minutes. Scoop out and discard the aromatics; reserve the broth.
- Add the soy sauce, brown sugar and lime juice to the broth; whisk to combine, then taste and adjust.
- While the broth simmers, toss the chicken with the curry paste, garlic powder, salt and olive oil until well coated. Air fry at 390°F (200°C) for 12 minutes, or until it reaches 165°F (74°C) inside (or sauté in a pan until cooked through). Chop into bite-sized pieces.
- Plate the rice, then the chicken, and pour the broth over the top. Garnish with herbs and chili crisp or crispy shallots.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Pescatarian
Lemongrass Broth Bowls with Yellow Curry Prawns
- 720 ml Vegetable broth instead of chicken broth
- 500 g Raw prawns instead of boneless skinless chicken thighs
Toss the peeled prawns in the curry paste and air fry at 200°C for 6 to 7 minutes, or pan-fry for 3 to 4, until pink; leave them whole.
Vegetarian
Lemongrass Broth Bowls with Yellow Curry Tofu
- 720 ml Vegetable broth instead of chicken broth
- 450 g Firm tofu instead of boneless skinless chicken thighs
- 15 g Vegan yellow curry paste instead of yellow curry paste
Press the tofu and cut into cubes before tossing in the curry paste; air fry at 200°C for 15 to 18 minutes, shaking halfway, until crisp.
Vegan
Lemongrass Broth Bowls with Yellow Curry Tofu
- 720 ml Vegetable broth instead of chicken broth
- 450 g Firm tofu instead of boneless skinless chicken thighs
- 15 g Vegan yellow curry paste instead of yellow curry paste
Press the tofu and cut into cubes before tossing in the curry paste; air fry at 200°C for 15 to 18 minutes, shaking halfway, until crisp.
Gluten-free
- 30 ml Tamari instead of reduced sodium soy sauce
Whisk the tamari into the broth as written; nothing else changes.
Swaps are suggestions — check labels if you are cooking for an allergy.
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- shallots · 2 items
- fresh ginger · 15 g
- lemongrass stalks · 2 items
- chicken broth · 720 ml
- canned coconut milk · 400 ml
- brown sugar · 40 g
- reduced sodium soy sauce · 30 ml
- lime juice · 15 ml
- boneless skinless chicken thighs · 450 g
- yellow curry paste · 15 g
- garlic powder · 1 tsp
- salt · 3 g
- olive oil · 15 ml
- jasmine rice · 280 g
- mint · 1 bunch
- chili crisp · 1 item