Creamy Yellow Curry Broth Bowl
A cozy and comforting bowl filled with tender chicken and aromatic spices in a rich coconut curry broth.
recipesbynani.comThere is something so special about a warm bowl of yellow curry on a chilly evening. This recipe is a favorite in my house because it comes together quickly and fills the kitchen with the most wonderful, inviting fragrance.
My best tip for this recipe is to make sure you use full fat coconut milk. It really makes the broth silky and balances out the heat from the curry paste perfectly.
🧺 Ingredients
- 1 tablespoon vegetable oil
- 1 pound chicken breast, cut into bite sized pieces
- 1 small onion, diced
- 2 tablespoons yellow curry paste
- 1 can (13.5 ounces) full fat coconut milk
- 1 cup chicken broth
- 1 teaspoon sugar
- 1 tablespoon fish sauce
- 2 cups cooked jasmine rice
- Fresh cilantro and lime wedges for serving
👩🍳Instructions
- 1
Heat the oil in a large pot or deep skillet over medium heat.
- 2
Add the chicken pieces and cook until they are browned on all sides.
- 3
Stir in the diced onion and cook until it softens, which should take about three minutes.
- 4
Add the yellow curry paste and stir well to coat the chicken and onions, cooking for one minute until fragrant.
- 5
Pour in the coconut milk and chicken broth, then stir in the sugar and fish sauce.
- 6
Bring the mixture to a gentle simmer and let it cook for about ten minutes so the flavors can blend.
- 7
Divide the cooked rice into bowls and ladle the hot curry broth and chicken over the top.
- 8
Garnish each bowl with a handful of fresh cilantro and a squeeze of lime juice before serving.
💡 Tips
You can store any leftovers in an airtight container in the fridge for up to three days. If the sauce thickens too much while sitting, just add a splash of water or extra broth when reheating it on the stove.
Made this recipe? Let us know how it went.
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