Thai · Dinner
Southern Thai Yellow Rice With Chicken (Low-Calorie)
Turmeric-scented jasmine rice cooked with lean chicken breast, shallots, garlic, and Southern Thai aromatics including lemongrass and turmeric, finished with lime and cilantro. The oil is trimmed back and coconut milk is used sparingly, keeping the dish light while retaining the fragrant, golden southern Thai character.
$4
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
388Calories
42.1gProtein
7.9gFat
42.8gCarbs
1.9gSugar
2.1gFiber
690mgSodium
132mgChol
2.6gSat Fat
780mgPotassium
55mgCalcium
2.4mgIron
0.4mcgVitamin B12
9mgVitamin C
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Rinse the jasmine rice under cold water until clear. Mince garlic, slice shallot, bruise and chop lemongrass.
2
Sauté
Heat oil in a saucepan over medium heat. Add shallot, garlic, and lemongrass, sautéing for 2 minutes until fragrant.
3
Bloom
Stir in turmeric, cumin, and coriander. Cook for 30 seconds over medium heat until spices darken slightly.
4
Simmer
Add rice, stock, coconut milk, bay leaf, salt, and pepper. Bring to a boil, then reduce to low, cover, and simmer 15 minutes.
5
Poach
Nestle chicken chunks on rice. Cover and cook 10 minutes over low heat until chicken reaches 165°F internally.
6
Rest
Remove from heat and let stand covered for 5 minutes until rice is tender and grains firm.
7
Plate
Fluff rice and chicken together with a fork. Squeeze lime over the top and scatter cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 1 1/3 cup260g jasmine rice
- 2 cup480ml chicken stock, low sodium
- 4 tbsp60ml coconut milk
- 2 tsp2 tsp turmeric-ground
- 22 stalk lemongrass
- 2 clove2 clove garlic
- 22 small shallot
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp coriander-ground
- 22 bay leaf
- 2 tsp2 tsp vegetable oil
- 11 lime
- 2 tbsp2 tbsp cilantro
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp white-pepper
