Coconut Curry Chicken Broth Bowl
These coconut curry broth bowls feature crispy, golden ground chicken and rice with a creamy coconut red curry broth poured over the top. They're fast, flavorful, not too spicy, and finished with crunchy peanuts, cucumber, and carrots.
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Servings: 6
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
Special Tools (affiliate): Ladle | Red Curry Paste
Nutrition
Serving: 1serving | Calories: 414kcal | Carbohydrates: 9g | Protein: 29g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 133mg | Sodium: 1069mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1626IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 4mg
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