Yellow Curry Broth Bowl
Yellow Curry Broth Bowl combines tender chicken and rice with a creamy, flavor-packed curry broth.
Servings: 4 servings
Equipment
Ingredients
Chicken
Rice and Broth
- 1 cup basmati rice
- 1/4 cup very finely diced shallot 1 shallot, see note 1
- 1 tablespoon minced garlic
- 1 tablespoon yellow curry paste see note 2
- 1 teaspoon yellow curry powder
- 1 teaspoon ground coriander
- 1 (13.5-ounce) can full-fat coconut milk
- 1 cup chicken stock
- 1 tablespoon soy sauce regular, not lite
- 1 tablespoon light brown sugar
- 1/4 cup finely chopped cilantro plus more for serving
Serving Suggestions
- Honey-roasted peanuts or honey-roasted almonds, coarsely chopped
- Coconut Flakes
- French-fried onions
Instructions
- Cook the rice: Fill a large pot with water and bring to a boil. Once boiling, generously salt the water and add the rice. Boil for 10 minutes, then taste to make sure the rice is tender. Drain well and return the rice to the dry pot. Cover with a lid and let steam until ready to serve.
- Prep the chicken: Cut the chicken breasts in half horizontally to make 4 thinner fillets. Pound the fillets so they are an even thickness, then cut each fillet in half to make 8 pieces. Add chicken to a large bowl with chili powder, cumin, garlic powder, paprika, salt, and pepper. Toss gently with a spatula until evenly coated.
- Cook the chicken: Heat 2 tbsp oil and 1 tbsp butter in a large skillet over medium-high heat. Once butter is melted, add chicken in a single layer (not overlapping), working in batches if needed. Cook for 2–4 minutes per side, or until golden and the internal temperature reaches 165°F. Watch closely and add a little more oil if the skillet gets dry. Transfer chicken to a cutting board, leaving the browned bits in the skillet. Let the chicken rest for a few minutes, then thinly slice or dice.
- Sauté the aromatics: Reduce heat to medium-low. IF needed, add an extra splash of oil then add shallot, garlic, yellow curry paste, yellow curry powder & coriander. Cook, stirring frequently, until the shallot is completely softened & the spices are fragrant, about 5 minutes. Don’t rush this step! You don’t want any crunchy shallot in the broth.
- Finish the broth: Gradually pour in the chicken stock while stirring & scraping up the browned bits from the bottom of the skillet. Add the coconut milk & whisk until smooth. Bring to a gentle simmer and cook for about 5 minutes to let the flavors meld.
- Season: Stir in soy sauce, brown sugar, and cilantro. Taste and add additional salt and pepper if needed.
- Assemble: Divide rice among 4 bowls (see note 3). Add sliced or diced chicken alongside the rice, then ladle the hot curry broth around everything. Top with cilantro, chopped honey-roasted nuts, coconut flakes, and plenty of French-fried onions. Enjoy!!
Notes
Note 1: Very finely dice the shallot. You want the pieces super tiny so they sauté quickly & completely soften.
Note 2: Curry paste varies a lot by brand, especially in flavor & heat. I love & highly recommend Maesri yellow curry paste for this recipe. A good, rich, full-fat coconut milk also helps balance the heat.
Note 3: Optional rice shaping: Lightly coat small bowls or ramekins with cooking spray & firmly pack in the cooked rice. Place a piece of plastic wrap over the rice & gently press to compact it. Remove the plastic wrap, then carefully invert the rice into each serving bowl.
Storage: Store leftovers in airtight containers in the fridge for 3–4 days. For best results, keep the rice, chicken, broth & toppings separate. I also don’t love microwaving the chicken, so I get the rice & broth really hot, then pour the hot broth over the chicken to warm it through.