Yellow Curry Broth Bowl is loaded with chicken, rice, and the most incredible rich and creamy yellow curry broth!
Author’s Notes
I HAD To Turn My Fave Curry Paste Into A Broth Bowl!
The three curry pastes I cook with most are red, yellow, and green, and yellow has always been my favorite. It has this warm, slightly sweet, earthy flavor that I just love.
There’s definitely a lot of variation from brand to brand, but I feel like I’ve tried just about all of them at this point. Maesri yellow curry paste is my absolute favorite. Not sponsored, just a fan! 🙂
With all the broth bowls I’ve been making, I knew I had to do a yellow curry version. I’m also finally using chicken breast instead of thighs because that has been very highly requested!
If you want to use this chicken breast method for any of my other broth bowls, it works great. And if you prefer chicken thighs, you can absolutely use the method from those recipes instead.
I hope you’re still loving these broth bowls because they are seriously so much fun for me to create. Enjoy!!
Ingredients In This Yellow Curry Broth Bowl
| Ingredient | Let’s Chat About It |
|---|---|
| Chicken breasts & seasonings | Choose chicken breasts that are as even in size as possible, slice them in half, then pound the pieces to an even thickness so they cook quickly & evenly. |
| Basmati rice | I love cooking rice like pasta by boiling it. It turns out perfectly fluffy & tender every time! |
| Shallot & garlic | Dice the shallot as finely as you possibly can so it completely softens into the broth. Nothing worse than crunchy bits of shallot in there! |
| Yellow curry paste, curry powder & coriander | Curry paste varies a lot by brand, especially in flavor & heat. I love & highly recommend Maesri yellow curry paste for this recipe. |
| Coconut milk, chicken stock, soy sauce & brown sugar | Use full-fat coconut milk for the richest, creamiest broth. A good, rich coconut milk also helps balance & tame the heat. |
Quick Tip
The toppings on this yellow curry broth bowl are one of my favorite parts! I love lots of fresh cilantro, crunchy French-fried onions, honey-roasted peanuts or almonds & coconut flakes. Add them right before serving so they stay fresh & crunchy.
Chelsea’s Notes
Yellow Curry Broth Bowl Tips
- Scrape up the browned bits. Once the stock goes in, really work up everything stuck to the bottom of the skillet. That’s where a ton of flavor is.
- Slice the chicken after it rests. Give it a few minutes before cutting into it so it stays nice & juicy.
- Keep the rice separate until serving. This keeps it from soaking up too much broth, especially if you’re meal prepping.
- Adjust the heat: For a milder broth, use less curry paste or add a little extra coconut milk or brown sugar. For more heat, add extra curry paste or a pinch of cayenne.
Storage
Store leftovers in airtight containers in the fridge for 3 to 4 days. I like to keep the rice, chicken, broth & toppings separate so everything reheats better. I also don’t love microwaving the chicken, so I get the rice & broth really hot, then pour the broth over the cold chicken to warm it through.
More Flavor-Packed Dinner Bowls
Yellow Curry Broth Bowl
Equipment
Ingredients
- 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
- 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!!
