Mains - non veg
Lemongrass Broth Bowls with Yellow Curry Chicken
4 servings
분량10 minutes
활동 시간40 minutes
총 시간재료
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
1/2 teaspoon salt
1 tablespoon olive oil
1 1/2 cups rice
Mint, chili crisp, crispy shallots (for topping – to taste)
방향
Start The Rice: Start cooking your rice according to package directions.
Prep Aromatics
Peel and roughly chop shallots, ginger, and lemongrass into large chunks. Add to a saucepan or stock pot.
Simmer the Broth
Add the broth and coconut milk. Simmer over a low heat for 20-30 min. Discard aromatics; reserve the broth. (I scoop the chunks out with a small wire mesh colander or spider strainer.)
Season It
Add soy sauce, brown sugar, and lime juice to the broth; whisk to combine, taste and adjust.
Make the Chicken
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. (You can also just sauté in a pan until cooked through.) Chop chicken into bite-sized pieces.
Serve
Plate rice, then chicken, and then pour broth over the top. Garnish with mint, chili crisp, and crispy shallots.
영양 정보
1회 제공량
-
칼로리
677
지방 전체
27.1 g
포화 지방
17.9 g
불포화 지방
-
트랜스 지방
0 g
콜레스테롤
110.3 mg
나트륨
1623.6 mg
탄수화물 전체
69.8 g
식이섬유
1.6 g
총 당류
9 g
단백질
31.4 g
4 servings
분량10 minutes
활동 시간40 minutes
총 시간