Description
A fragrant and comforting one-pot dish featuring tender chicken, fluffy jasmine rice, and a creamy coconut broth infused with ginger, lemongrass, and turmeric.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup jasmine rice, rinsed
- 1 can (13.5 oz) coconut milk
- 4 cups chicken broth
- 1 stalk lemongrass, bruised and cut into 3-inch pieces
- 1-inch piece fresh ginger, sliced
- 2 cloves garlic, minced
- 1 tsp ground turmeric
- 1 tbsp fish sauce
- 1 tbsp vegetable oil
- Salt and black pepper to taste
- Fresh cilantro and lime wedges for serving
Instructions
1. Prepare the Crust:
- Heat vegetable oil in a large pot over medium heat. Add chicken pieces, season with salt and pepper, and cook until lightly browned, about 5-7 minutes.
- Add minced garlic, ginger slices, lemongrass pieces, and ground turmeric to the pot. Stir for 1-2 minutes until fragrant.
- Pour in the coconut milk and chicken broth, then add the rinsed jasmine rice. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes until rice is tender and liquid is absorbed.
- Stir in fish sauce and adjust seasoning with salt and pepper if needed. Remove lemongrass pieces before serving.
- Ladle into bowls and garnish with fresh cilantro and lime wedges. Serve hot.
Notes
You can customize the seasonings to taste.