Lemongrass chicken curry rice
Silky coconut broth with lemongrass-infused chicken curry served over jasmine rice, topped with mint and crispy shallots.
- Cook
- 20 min
Ingredients
Broth
Chicken
Bowl
Lemongrass chicken curry rice featuring a silky coconut broth, tender red curry chicken, and a bright finish with lime, mint, and crispy shallots, served over jasmine rice.
Directions
- 1
In a bowl combine chicken, red curry paste, garlic powder, salt, pepper, and EVOO. Mix well and set aside.
- 2
Add shallots, ginger, lemongrass, chicken broth, and coconut milk to a pot. Bring to a boil then simmer for 20 minutes.
- 3
Scoop out or drain the shallots, ginger, and lemongrass - discard.
- 4
Add soy sauce and lime juice to broth, continue cooking on a very low simmer.
- 5
Cook chicken in a pan with some EVOO over medium high heat.
- 6
Once cooked, remove and cut.
- 7
To plate add jasmine rice, red curry chicken, and broth.
- 8
Top with mint, crispy shallots, chili crunch, and a squeeze of lime juice.
- 9
Enjoy:)
