lemongrass curry chicken bowl tastes like a warm hug with a squeeze of lime 🍋🥥 crispy curry seasoned chicken sliced over rice and swimming in a creamy coconut lemongrass broth. made with my freezer favorite chopped lemongrass and whatever pantry swaps i had on hand. 🫶
recipe inspired by Pinch of Yum, made with my own swaps with what i had on hand!
Ingredients
Lemongrass Broth
2 shallot, roughly chopped
a knob of ginger, chopped
3 tbsp chopped lemongrass
3 cups water
2 tbsp mushroom seasoning
1 can coconut milk
1½ tbsp brown sugar
2 tbsp soy sauce, more to taste
1 tbsp lime juice
Lemongrass Curry Chicken
1 lb boneless, skinless chicken thighs
3 tbsp chopped lemongrass
1 tbsp coconut curry seasoning
1 tsp garlic powder
½ tsp salt
1 tbsp olive oil
To serve
jasmine rice
Optional: cilantro, mint, and crispy shallots
Serves 2-3
Prep time ~10 mins
Cook time ~30 mins
Cooking Instructions
WASH YOUR VEGGIES
Wash and prep your veggies and herbs before getting started.
Start the rice
Start cooking your rice according to package directions.
Simmer the broth
Heat up a drizzle of neutral oil to a saucepan or stock pot. Add shallot, ginger, and chopped lemongrass to a saucepan or stockpot. Cook 2-3 mins until fragrant.
Add water, mushroom seasoning, and coconut milk. Simmer over low heat for 20-30 minutes.
if you have chicken broth or stock, use that!
Discard the shallot and ginger chunks, reserving the broth.
i used a mesh ladle to scoop everything out
Add soy sauce, brown sugar, and lime juice to the broth, whisking to combine. Taste and adjust.
Make the chicken
While the broth simmers, toss chicken thighs with chopped lemongrass, coconut curry seasoning, garlic powder, salt, and olive oil until well coated.
Air fry at 350°F for 10 minutes, flip then turn up to 400°F for another 10 mins.
Chop chicken into bite sized pieces.
Serve
Plate rice, then chicken, then pour the broth over the top.
Garnish with cilantro and crispy shallots.
Tips & Notes
I always have frozen chopped lemongrass in my freeze — if using fresh lemongrass stalks, make sure to smash the bottom white ends to allow the flavor to come out
Taste the broth before serving and adjust the soy sauce and lime juice to your liking.
While the herbs are optional, i think its a must to add some freshness to the dish!
Leftover broth keeps well in the fridge for a few days, great for a quick noodle soup later in the week.