Description
Fragrant coconut-lemongrass broth ladled over jasmine rice and seared yellow curry chicken thighs, finished with fresh herbs, chili crisp, and crispy shallots. Ready in just 45 minutes.
Ingredients
Lemongrass Broth:
3 cups low-sodium chicken broth
1 can (13.5 oz) full-fat coconut milk
2 stalks fresh lemongrass, outer layers removed, cut into 2-inch pieces
2 shallots, peeled and roughly chopped
1 small knob fresh ginger (about 1 inch), peeled and sliced
2 tablespoons reduced-sodium soy sauce (or tamari for gluten-free)
1½ tablespoons brown sugar
1 tablespoon fresh lime juice
Yellow Curry Chicken:
1 pound boneless skinless chicken thighs
1 tablespoon yellow curry paste
1 teaspoon garlic powder
½ teaspoon salt
1 tablespoon olive oil
For Serving:
1½ cups dry jasmine rice, cooked according to package directions
Fresh mint leaves
Fresh cilantro
Chili crisp
Crispy fried shallots
Lime wedges
Instructions
1. Cook 1½ cups jasmine rice according to package directions.
2. Peel and roughly chop 2 shallots, 1 small knob of ginger, and 2 lemongrass stalks into large chunks.
3. Combine the aromatics, 3 cups chicken broth, and 1 can coconut milk in a medium saucepan. Bring to a gentle simmer over medium heat, reduce to low, and simmer uncovered for 20 to 25 minutes.
4. Strain the broth through a fine-mesh sieve, discarding solids. Whisk in soy sauce, brown sugar, and lime juice. Taste and adjust seasoning.
5. While the broth simmers, toss chicken thighs with curry paste, garlic powder, salt, and olive oil. Heat a skillet over medium-high heat and sear chicken for 5 to 6 minutes per side until golden and internal temperature reaches 165°F. Rest 3 minutes, then slice.
6. Divide rice among 4 bowls. Top with sliced chicken. Ladle warm broth around the rice and chicken. Garnish with mint, cilantro, chili crisp, crispy shallots, and a lime wedge.
Notes
Bruise lemongrass stalks with the flat side of a knife before chopping to release more flavor.
If fresh lemongrass is unavailable, use 1½ teaspoons lemongrass paste.
Keep the broth at a gentle simmer — a hard boil can cause coconut milk to separate.
Start with 1½ tablespoons brown sugar and add more to taste.
Storage: Store broth, chicken, and rice in separate airtight containers. Refrigerate within 2 hours. Use within 3 to 4 days.
Freezing: Broth freezes for up to 3 months. Cooked chicken freezes for up to 2 months.
Reheating: Warm broth on the stovetop over medium-low heat. Reheat chicken in a skillet for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop simmer and skillet sear
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 bowl (about 1½ cups broth, ¾ cup rice, 4 oz chicken)
- Calories: 480 kcal
- Sugar: 6g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1.5g
- Protein: 28g
- Cholesterol: 110mg