nats.eatss
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
- 2 shallots (roughly chopped)
- 1 ginger (inch piece, roughly chopped)
- 2 stalks lemongrass (cut into big pieces)
- 3 cups chicken broth (low sodium)
- 1 can coconut milk
- 2 tbsp soy sauce
- 1 tbsp lime juice (fresh)
Chicken
- 1 1/2 lb chicken thighs
- 1 1/2 tbsp red curry paste
- garlic powder
- salt
- pepper
- extra virgin olive oil
Bowl
- jasmine rice
- mint
- chili crunch
- crispy shallots
- lime wedges
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:)