Green Chicken Curry Broth Bowl

After my Coconut Curry Beef Broth Bowl took off, requests started coming in for two variations: a chicken broth bowl and a Thai green curry version. I combined the two requests, and this Green Chicken Curry Broth Bowl was the result.

This isn’t the beef bowl with a quick protein swap. I traded the red curry and fusion-style seasonings for green curry paste, coconut milk, fish sauce, garlic, ginger and lime. The result is a creamy, spicy broth loaded with Thai green curry flavor.

Prefer noodles? Here’s my recipe for Coconut Curry Ramen using the same broth.

Thai Green Curry Broth

To assemble, divide the rice and ground chicken among the bowls, then ladle the green curry broth around them. Pouring the broth around the chicken instead of directly over it helps preserve some of those crispy, caramelized edges.

Fried shallots are my must-have topping for crunch. From there, I add sliced red chilies, fresh cilantro and plenty of lime.

Green Chicken Curry Broth Bowl Ingredients and Substitutions

These are the main ingredients needed to make the chicken and coconut curry broth. You’ll find the complete list with measurements in the recipe card below.

• Ground chicken: Lean ground chicken works best. Higher-fat chicken can leave the finished broth oily, while the seasoning mixture helps keep lean chicken flavorful.
• Green curry paste: Green curry paste provides most of the heat and seasoning in the broth. Spice levels vary quite a bit between brands, so start with 1½ tablespoons and add more after tasting.
• Coconut milk: Use canned full-fat coconut milk for the creamiest broth. Shake the can well before opening because the coconut cream often separates from the liquid.
• Fish sauce: A small amount adds salty, savory depth to the coconut curry broth without making it taste fishy.
• Garlic and ginger: Both are used in the ground chicken and the broth. I use garlic and ginger paste from the produce section when I want to cut down on prep work.
• Soy sauce: Soy sauce seasons both the chicken and the broth. Use regular or reduced-sodium soy sauce, then taste the broth before adding any extra salt.
• Rice: Basmati rice gives the chicken and broth a sturdy base. A pouch of microwaveable rice is perfectly acceptable when dinner needs to happen now. This cilantro lime rice is another great option.
• Lime and cilantro: Lime juice and chopped cilantro are stirred into the broth just before serving. Extra lime wedges and cilantro go on top.

Variations and Topping Ideas

The creamy green curry broth works well with fresh, spicy and crunchy toppings. You can also change the base or add vegetables without changing the basic cooking method.

• Add crunch: Top each bowl with fried shallots immediately before serving. Chopped peanuts, crispy garlic or pickled cucumbers are also great options.
• Adjust the heat: Add thinly sliced red chilies, extra green curry paste or chili oil. Remove the chili seeds or use fewer slices for a milder bowl.
• Add fresh herbs: Finish the bowls with cilantro, Thai basil or a combination of both.
• Add vegetables: Bell peppers, snap peas, bean sprouts and shredded carrots all work well. Keep their cooking time short so they retain some texture.
• Use rice noodles: Replace the basmati rice with cooked rice noodles to make a green curry chicken noodle bowl.
• Change the meat: Ground turkey, ground pork or ground beef can be prepared using the same basic method. Drain any excess fat before adding the sauce.
• Serve with lime: Add a lime wedge to every bowl so each person can adjust the broth before eating.

Tips for the Broth Bowl

After testing this version, I found that the best bowls come down to two things: giving the chicken enough time to brown and waiting until serving to add the broth.

• Let the chicken brown. Avoid stirring it constantly. Leaving it undisturbed for a few minutes gives the meat time to develop caramelized edges.
• Use a large skillet. An overcrowded skillet traps steam and makes it harder to brown the ground chicken.
• Cook the curry paste. Heat the green curry paste until fragrant before adding the coconut milk and broth.
• Start with less curry paste. Heat levels vary drastically between brands. Begin with 1½ tablespoons and add more after the broth is combined.
• Keep it brothy. This isn’t meant to reduce into a thick curry sauce. Once the broth is hot and the flavors are combined, take it off the heat.
• Wait to assemble. Rice absorbs the coconut broth quickly, so assemble each bowl immediately before serving.
• Store the components separately. Refrigerate the rice, chicken, broth and toppings in separate airtight containers for 3 to 4 days. Reheat the chicken and broth before assembling fresh bowls.