Thai · Dinner
Thai Southern Turmeric Chicken Curry Bowl
Bone-in chicken thigh simmered in a turmeric-yellow curry paste of lemongrass, shallot, and garlic with dried chili, loosened with coconut milk and finished with tamarind. Served over jasmine rice with cucumber and scallion, this bowl carries the bright, earthy heat of southern Thai coastal cooking.
$6
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
583Calories
40.2gProtein
28.2gFat
46.1gCarbs
8.2gSugar
3.7gFiber
1089mgSodium
205mgChol
13.1gSat Fat
745mgPotassium
72mgCalcium
3.4mgIron
0.6mcgVitamin B12
13mgVitamin C
Goes well with
Singha Thai Lager
local
Thai Iced Tea
international
gluten-free
protein-rich
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Slice the shallot and garlic, smash and slice the lemongrass, soak dried chili in warm water for 10 minutes, then chop.
2
Blitz
Combine soaked chili, lemongrass, shallot, garlic, and turmeric in a mortar and pound to a rough, wet paste with visible fiber flecks.
3
Saute
Heat vegetable oil in a wok over medium heat and saute the curry paste for 3 minutes, stirring often, until the raw smell dissipates.
4
Sear
Add chicken thigh pieces to the wok over medium-high heat for 5 minutes, turning occasionally, until the surface is opaque and lightly browned.
5
Simmer
Pour in coconut milk and stock, stir in tamarind paste, fish sauce, and sugar, and simmer over medium-low heat for 20 minutes until chicken is fork-tender.
6
Plate
Spoon jasmine rice into a bowl, ladle curry and chicken over rice, and top with sliced cucumber and scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 21 oz416g, bone-in chicken thigh
- 2 tbsp2 tbsp turmeric-ground
- 22 stalk lemongrass
- 44 shallot
- 6 cloves6 cloves garlic
- 44 dried-chili
- 2 tbsp2 tbsp tamarind-paste
- 1 cup240ml coconut-milk
- 2/3 cup160ml chicken-stock
- 2 tsp2 tsp fish-sauce
- 2 tsp2 tsp sugar-white
- 2 tbsp2 tbsp vegetable-oil
- 1 1/2 cup280g jasmine-rice-cooked
- 11 cucumber
- 22 scallion
