Lemongrass Broth Bowls with Yellow Curry Chicken Recipe
Lemongrass Broth Bowls with Yellow Curry Chicken feature a fragrant and comforting coconut lemongrass broth paired with tender, flavorful yellow curry chicken thighs. Served over fluffy rice and garnished with fresh herbs and crispy toppings, this vibrant dish combines Southeast Asian-inspired flavors in an easy-to-prepare bowl perfect for a satisfying weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Air Frying
- Cuisine: Southeast Asian
Ingredients
Broth Ingredients
- 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 (about 13.5 oz)
- 3 tablespoons brown sugar
- 2 tablespoons reduced-sodium soy sauce (more to taste)
- 1 tablespoon lime juice
Chicken Ingredients
- 1 lb boneless skinless chicken thighs
- 1 tablespoon yellow curry paste (such as Maesri brand)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil
Additional Ingredients
- 1 1/2 cups rice (white or jasmine rice recommended)
- Fresh mint or other herbs like basil or cilantro, for garnish
- Chili crisp or crispy shallots, for topping (to taste)
Instructions
- Start The Rice: Begin by cooking the rice according to the package instructions. This will take approximately 15-20 minutes. Set aside when done.
- Prep Aromatics: Peel and roughly chop the shallots, ginger, and lemongrass into large chunks to release their flavors during cooking.
- Simmer the Broth: In a saucepan or stockpot, add the chopped aromatics along with the chicken broth and the can of coconut milk. Bring to a gentle simmer over low heat and cook for 20 to 30 minutes. After simmering, remove and discard the aromatics, reserving the fragrant broth. A wire mesh colander or spider strainer works well for this.
- Season the Broth: Whisk in the soy sauce, brown sugar, and lime juice into the reserved broth. Taste and adjust seasoning as needed to balance savory, sweet, and tangy flavors.
- Make the Chicken: While the broth simmers, toss the chicken thighs with yellow curry paste, garlic powder, salt, and olive oil ensuring they are evenly coated. Air fry the chicken at 390°F (200°C) for 12 minutes or until the internal temperature reaches 165°F (74°C). Alternatively, sauté the chicken in a pan over medium heat until cooked through. Once cooked, chop the chicken into bite-sized pieces.
- Serve: To assemble, plate the cooked rice first, top with the chopped yellow curry chicken, and ladle the lemongrass coconut broth over everything. Garnish with fresh herbs like mint, and add chili crisp or crispy shallots to taste for a delightful crunch and extra flavor.
Notes
- You can substitute red curry paste if yellow curry paste is unavailable, though the flavor profile will differ slightly.
- For a gluten-free version, use tamari or gluten-free soy sauce instead of regular soy sauce.
- Adjust the amount of brown sugar to your preferred sweetness level.
- If you don’t have an air fryer, pan-sauté the chicken thighs until fully cooked.
- Fresh herbs can be varied according to preference - cilantro, basil, or mint all work wonderfully in this dish.
- The leftover broth can be stored in the refrigerator for up to 3 days or frozen for longer storage.
