A Curry Broth Bowl My Whole Family Loves
This coconut curry broth bowl is crispy, golden ground chicken and fluffy rice with a creamy red curry broth ladled over the top. It’s finished with cucumber, carrots, and peanuts tossed in chili crunch.
The first time I made it, my family of 5 ate every last bite one sitting. My daughter wanted more chicken. My 4-year-old wanted extra rice, then fell over in his chair and said “I’m dying because of this soup.”
I love curry chicken, and full-fat coconut milk brings a lot of richness to the broth. A leaner protein balances all that creaminess, so the bowl feels satisfying, not heavy.
It’s not spicy at all for us. I use Thai Kitchen red curry paste, and my little kids eat it happily. I’ve made it with microwave sticky rice, frozen jasmine rice, and regular white rice, and they all work.
If you love coconut curry chicken, try Thai curry noodle soup, mango chicken curry, or dump and bake chicken curry noodles next.
What is a Curry Broth Bowl?
A curry broth bowl is part rice bowl, part soup. You start with a scoop of rice, add a crispy protein, ladle a creamy coconut curry broth over the top, and finish with fresh, crunchy toppings. You get warm and cozy plus cool and crunchy in one bowl.
If you love ground chicken with big Asian-inspired flavor, my ground chicken lettuce wraps are another easy weeknight win.
Ingredients You’ll Need
All ingredients and exact amounts listed in the recipe card below.
- Ground chicken: Lean and protein-packed to balance the rich broth.
- Cornstarch: The secret to crispy, golden edges.
- Thai red curry paste: The heart of the broth. I use Thai Kitchen, which is mild.
- Full-fat coconut milk: Makes the broth creamy and rich.
- Chicken broth: Keeps it light and sippable.
- Fresh ginger and garlic: Big flavor in both the chicken and the broth.
- Lime and cilantro: Brighten everything up at the end.
- Rice: Any kind works, including microwave or frozen. For an extra cozy bowl, try my stovetop coconut rice.
- Toppings: Cucumber, shredded carrots, peanuts, chili crunch, and crispy shallots.
How to Make a Curry Broth Bowl
Step 1. Crisp the chicken: Press the chicken into a thin, even layer and don’t touch it for 3 to 5 minutes. When the edges turn white and the bottom is deeply golden, flip it in sections and break it into bite-size pieces. Those golden bits are where all the flavor is, so be patient here. If some pieces still look pale, add a splash more oil and let them sizzle a little longer.
Step 2. Make the curry broth: Use the same pan without wiping it out, since the browned bits flavor the broth. Stir the curry paste with the garlic and ginger until it darkens slightly, smells really fragrant, and starts to bubble. This makes the biggest difference in flavor. Then whisk in the liquids and keep it at a gentle simmer, not a hard boil, so the coconut milk stays smooth and creamy. Give it a taste and add a squeeze of lime if it needs brightness, or a pinch of salt if it tastes flat.
Step 3. Build your bowls: Ladle the broth over the rice and chicken right before eating, because the rice soaks it up quickly. Add the cold, crunchy toppings last so they stay crisp against the warm broth.
How Spicy Is It?
Not spicy at all the way we make it! Thai Kitchen red curry paste is mild, and my little kids eat it without a problem.
Curry paste brands vary a lot in heat, though. If you’re using a different brand or you’re nervous about heat, start with 3 tablespoons, taste the broth, and add more from there. Want it spicier? Add extra chili crunch to your own bowl.
Toppings for Broth Bowls
The toppings are what make this bowl so fun to eat. Cool cucumber and carrots, crunchy peanuts, and crispy shallots all play off the warm, creamy broth.
My favorite trick: toss the crushed peanuts with chili crunch before topping. You get crunch and a little heat in every spoonful. For kids (or anyone who likes it mild), set the chili crunch on the side so everyone can build their own bowl.
Love the carrot and peanut combo? You’ll love my miso ginger carrot salad too.
How to Store Leftovers
This makes a big batch, and the leftovers are great. Store the rice, chicken, and broth in separate airtight containers in the fridge. Keep the toppings separate too so they stay crunchy.
To reheat: warm the broth and chicken on the stovetop, then assemble your bowl and ladle the hot broth over the rice just before eating.
Meal prep tip: Portion the rice and chicken into containers and store the broth separately. It keeps for 3 to 4 days in the fridge. Heat the broth until steaming, then pour it over the rice and chicken and add your toppings right before eating.
Need more meal prep ideas? These bang bang turkey rice bowls are another easy one to portion out for the week.
More Thai-Inspired Dinners
- Mango Chicken Curry
- Healthy Chicken Pad Thai
- Beef Satay with Thai Peanut Sauce
- Thai Summer Rolls with Peanut Sauce
Coconut Curry Chicken Broth Bowl
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Ingredients
Ground Chicken
- 1 Tablespoon avocado or olive oil or a generous spray of cooking spray
- 2 lb ground chicken
- 1 Tbsp cornstarch
- 1 teaspoon kosher salt
- 3 teaspoons fresh grated ginger
- 4 garlic cloves grated
Curry Broth
- 1 Tablespoon olive oil
- 4 cloves garlic grated
- 2 Tablespoons fresh grated ginger
- 4 Tablespoons Thai red curry paste
- 4 cups chicken broth
- 1 1/2 cups full fat coconut milk (1 can)
- 1 Tablespoon maple syrup
- 2 Tablespoons lime juice (1 lime)
- 1/4 cup finely chopped cilantro
For Serving
- Shredded carrots, crushed peanuts, diced cucumbers, chili crunch, crispy shallots
Instructions
- Crisp the chicken: Heat the oil in a large, deep skillet over medium-high heat. Add the ground chicken, cornstarch, salt, ginger, and garlic. Press the chicken into a thin, even layer and cook completely undisturbed for 3 to 5 minutes, until the bottom is deeply golden. Flip in sections, break into bite-size pieces, and cook until no longer pink. If needed, add a little more oil and let the pieces sizzle to crisp up more. Transfer to a clean bowl.1 Tablespoon avocado or olive oil, 2 lb ground chicken, 1 Tbsp cornstarch, 1 teaspoon kosher salt, 3 teaspoons fresh grated ginger, 4 garlic cloves
- Bloom the curry paste: Reduce the heat to medium and add 1 Tablespoon of olive oil to the same pan. Add the remaining garlic and ginger and the red curry paste. Stir and cook for 1 to 2 minutes, until fragrant and bubbling.1 Tablespoon olive oil, 4 cloves garlic, 2 Tablespoons fresh grated ginger, 4 Tablespoons Thai red curry paste
- Simmer the broth: Whisk in the chicken broth, coconut milk, maple syrup and lime juice. Bring to a gentle simmer and cook for 2 to 3 minutes. Stir in the cilantro, then taste and adjust the seasoning.4 cups chicken broth, 1 1/2 cups full fat coconut milk, 1 Tablespoon maple syrup, 2 Tablespoons lime juice, 1/4 cup finely chopped cilantro
- Build the bowls: Toss the crushed peanuts with chili crunch. Add a scoop of rice to each bowl, top with the crispy chicken, and ladle the hot broth over the top. Finish with the peanut mixture, diced cucumber, shredded carrots, and crispy shallots, if using.Shredded carrots, crushed peanuts, diced cucumbers, chili crunch, crispy shallots
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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