This Curry Chicken Broth Bowl combines tender and juicy air fryer chicken, jasmine rice and crisp snow peas with a rich, flavorful curry broth made with coconut milk, chicken stock, red curry paste and fresh lime. With plenty of broth spooned around the rice to bring everything together, each bowl is filling, without feeling heavy,
The chicken cooks separately in the air fryer, making this an easy dinner to assemble, while the curry broth simmers on the stove. Fresh lime adds brightness to the creamy broth, while the steamed snow peas add color and a little crunch. Serve everything in a wide, shallow bowl with the rice mounded in the center for a simple, but beautiful presentation.
Why You Will Love This Curry Chicken Broth Bowl Recipe
- Full of Flavor: Red curry paste, garlic, ginger and coconut milk create a flavorful broth, without requiring a long list of hard-to-find ingredients.
- Easy Air Fryer Chicken: Cooking the chicken separately in the air fryer gives it a lightly browned exterior, while keeping the inside tender and juicy.
- Creamy, Brothy and Bright: Coconut milk gives the broth richness, while chicken stock keeps it light enough to spoon generously around the rice. Fresh lime balances everything with acidity.
- Easy to Customize: Swap the snow peas for another vegetable, adjust the amount of curry paste or add fresh chiles if you want more heat.
Ingredient Substitutions
- Chicken: Boneless, skinless chicken thighs can be substituted for chicken breasts. Adjust the air fryer cooking time, as needed.
- Jasmine Rice: Basmati or long-grain white rice works well in place of jasmine rice.
- Red Curry Paste: Use your favorite red curry paste and adjust the amount according to its heat level. Start with less if you prefer a milder broth.
- Coconut Milk: Full-fat coconut milk provides the best texture, but light coconut milk can be used for a thinner broth.
- Snow Peas: Substitute sugar snap peas, steamed broccoli, bok choy or green beans.
- Shallot: A small amount of finely diced yellow or sweet onion can be used instead.
- Soy Sauce: Tamari or coconut aminos can be substituted.
- Fresh Ginger: In a pinch, use a small amount of ground ginger, although fresh ginger will provide the best flavor.
How to Prepare Curry Chicken Broth Bowl
- Season the chicken. Air fry at 380°F (193°C) for 18 minutes, flipping halfway through, or until the internal temperature reaches 165°F (74°C). Rest for 5-10 minutes before slicing.
- Heat the butter or oil in a pot over medium heat. Add the shallot, garlic and ginger. Sauté for 2 minutes.
- Stir in the red curry paste and curry powder. Cook for another minute.
- Add in the chicken stock, coconut milk, soy sauce and brown sugar or honey.
- Bring to a gentle simmer and cook for 8 to 10 minutes.
- Remove from the heat and stir in the lime juice. Taste and adjust the salt or lime juice, as needed.
- Steam the snow peas for 2 to 3 minutes, until bright green and crisp-tender.
- Place a mound of jasmine rice in the center of each serving bowl. Add the snow peas and sliced chicken.
- Ladle the curry broth generously around the rice. Garnish with fresh lime ledges and sliced peppers, if desired.
How to Serve and Store
- Serve this Curry Chicken Broth Bowl immediately with steamed rice and extra lime wedges.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove.
- Freeze: The curry broth can be frozen for up to 2 months. Coconut milk may separate slightly after freezing, but gently whisking the broth as it reheats should help bring it back together.
Frequently Asked Questions
The spice level will depend primarily on the red curry paste you use. Two tablespoons gives the broth plenty of curry flavor with some heat. For a milder version, start with one tablespoon and add more to taste.
Yes. The chicken can be pan-seared, baked or grilled. Regardless of the cooking method, cook the chicken to an internal temperature of 165°F (74°C).
Coconut milk gives the curry broth its creamy texture and richness, while chicken stock keeps it light and brothy. Using both prevents the dish from becoming more like a thick curry sauce.
Absolutely. Bok choy, spinach, mushrooms, broccoli or sugar snap peas would all work well. Keep the vegetables fairly simple so the curry broth remains the focus of the bowl.
Yes. Prepare the curry broth up to three days in advance and store it in an airtight container in the refrigerator. Reheat gently on the stove and add a fresh squeeze of lime before serving.
Yes. Thinly sliced raw chicken can be gently poached directly in the simmering broth until it reaches 165°F (74°C). However, air frying the chicken separately gives it more color and makes for a beautiful presentation when sliced over the rice.
More Curry Recipes to Love
This Curry Chicken Broth Bowl is an easy way to bring bold curry flavor to the dinner table, without a complicated ingredient list. Tender air-fried chicken, jasmine rice and crisp snow peas are served with a creamy coconut curry broth finished with fresh lime. Everything comes together in about 30 minutes, making this flavorful chicken and rice bowl perfect for an easy weeknight meal.
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Curry Chicken Broth Bowl
- Total Time: 30 minutes
- Yield: 3 to 4 servings 1x
Description
This Curry Chicken Broth Bowl combines chicken, jasmine rice and snow peas with a creamy red curry broth, coconut milk and fresh lime.
Ingredients
Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
Curry Broth:
- 1 tablespoon butter or avocado oil
- 1 small shallot, finely diced
- 3 garlic cloves, minced
- 1 tablespoon freshly grated ginger or ginger paste
- 2 tablespoons red curry paste
- 1 teaspoon curry powder
- 2 1/2 cups chicken stock
- 1 (13.5-ounce) can full-fat coconut milk
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar or honey
- Juice of 1 lime
- Salt, to taste
For Serving:
- 2 cups cooked jasmine rice
- 8 to 10 ounces snow peas, steamed
- Lime wedges
- Sliced jalapeño or Fresno pepper, optional
Instructions
- Preheat the air fryer. Pat the chicken dry. Coat the chicken with the oil. Season both sides with salt, black pepper, garlic powder and paprika.
- Air fry at 380°F (193°C) for 18 minutes, flipping halfway through, or until the internal temperature reaches 165°F (74°C). Rest for 5-10 minutes before slicing.
- Heat the butter or oil in a pot over medium heat. Add the shallot, garlic and ginger. Sauté for 2 minutes.
- Stir in the red curry paste and curry powder. Cook for another minute.
- Add in the chicken stock, coconut milk, soy sauce and brown sugar or honey.
- Bring to a gentle simmer and cook for 8 to 10 minutes.
- Remove from the heat and stir in the lime juice. Taste and adjust the salt or lime juice, as needed.
- Steam the snow peas for 2 to 3 minutes, until bright green and crisp-tender.
- Place a mound of jasmine rice in the center of each serving bowl. Add the snow peas and sliced chicken.
- Ladle the curry broth generously around the rice. Garnish with fresh lime ledges and sliced peppers, if desired.
- ENJOY!
Notes
- Allow the chicken to rest before slicing to help retain its juices.
- Keep the curry broth at a gentle simmer rather than a rapid boil.
- Red curry pastes vary in heat and saltiness. Adjust the amount according to the brand and your preference.
- Add the fresh lime juice after the broth has finished simmering.
- Do not overcook the snow peas. They should remain bright green and slightly crisp.
- For a brothier bowl, add an additional 1/2 cup of chicken stock.
- Store leftover rice separately from the broth so it does not absorb the liquid.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Easy
- Cuisine: American
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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