Mains - non veg

Lemongrass Broth Bowls with Yellow Curry Chicken

Name: Lemongrass Broth Bowls with Yellow Curry Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 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)

4 servings

porties

10 minutes

actieve tijd

40 minutes

totale tijd

Begin met koken

Ingrediënten

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)

Instructies

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.

Voedingswaarde

Portiegrootte

Calorieën

677

Totale vet

27.1 g

Verzadigd vet

17.9 g

Onverzadigd vet

Transvet

0 g

Cholesterol

110.3 mg

Natrium

1623.6 mg

Totale koolhydraten

69.8 g

Voedingsvezels

1.6 g

Totale suikers

9 g

Eiwit

31.4 g