Lemongrass Ginger Curry Chicken Bowl
This fragrant Chicken Curry Bowl is rich, nourishing and layered with warming aromatics, creamy coconut milk and silky chicken bone broth. Tender seared chicken is paired with rice noodles and topped with creamy avocado, fresh herbs, crispy shallots and a squeeze of lime for a comforting bowl that’s vibrant, satisfying and full of flavour.
Serves: 4
Ingredients:
For the curry broth
- 750ml chicken bone broth
- 400ml coconut milk
- 2 stalks lemongrass, bruised and chopped
- 5cm piece ginger, sliced
- 3 garlic cloves
- 2 shallots, sliced
- 1 tbsp yellow curry paste
- 1 tsp turmeric
- 1 tbsp fish sauce
- 1 tsp soy sauce
- 1 tsp palm sugar or honey
- Juice of 1 lime
- 600g chicken thigh, sliced
- 1 tsp salt
- 1 tsp cracked pepper
- 1 tsp neutral oil
- Cooked rice noodles (or jasmine rice)
Crunch + garnish
- Crispy shallots
- Avocado
- Toasted sesame seeds
- Fresh red chilli
- Lime wedges
- Thai basil
- Coriander
- Mint
Method:
In a pot, sauté shallot, garlic, ginger, and lemongrass until fragrant. Add curry paste and turmeric and cook briefly to bloom the spices.
Pour in bone broth and coconut milk. Simmer gently for 20 minutes to infuse everything deeply. Strain if you want a cleaner, more elegant broth.
Season chicken with salt and pepper. Sear in a hot pan until caramelised and just cooked through. Fold into the curry broth.
Finish with fish sauce, soy, sugar, and lime juice.
Assemble the bowls by layering each bowl with rice noodles, curry, chicken, edamame, avocado
Finish heavily with herbs, crispy shallots, sesame, chilli, and lime.
Recipe & photographs created by @cecilevadas
