Is the Curry Chicken Broth Bowl spicy?

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.

Can I make the chicken without an air fryer?

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) .

Why add both coconut milk and chicken stock?

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.

Can I add more vegetables?

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.

Can I make the broth ahead of time?

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.

Can I cook the chicken directly in the curry broth?

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.

Curry Chicken Broth Bowl | Charlotte Fashion Plate

Name: Curry Chicken Broth Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 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; 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; 2 cups cooked jasmine rice; 8 to 10 ounces snow peas, steamed; Lime wedges; Sliced jalapeño or Fresno pepper, optional

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

Scale

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

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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!

Equipment

Mild Curry Powder

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Red Curry Paste

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5.8 Quart Air Fryer

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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