Lemongrass Broth Bowls with Yellow Curry Chicken

Nguyên liệu

• 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)

Cách làm

1. 1

   Start The Rice: Start cooking your rice according to package directions.

2. 2

   Peel and roughly chop shallots, ginger, and lemongrass into large chunks. Add to a saucepan or stock pot.

3. 3

   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.)

4. 4

   Add soy sauce, brown sugar, and lime juice to the broth; whisk to combine, taste and adjust.

5. 5

   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.

6. 6

   Plate rice, then chicken, and then pour broth over the top. Garnish with mint, chili crisp, and crispy shallots.