Green Chicken Curry Broth Bowl (Viral Recipe)

Green Chicken Curry Broth Bowl topped with chilies and cilantro.

Green Chicken Curry Broth Bowl (Viral Recipe)

This Green Chicken Curry Broth Bowl layers seasoned ground chicken and rice with a creamy coconut broth, fried shallots, red chilies, cilantro and fresh lime.

Course Dinner, Lunch

Cuisine Asian

Prep Time 10

Cook Time 20

Total Time 30

Servings bowls

Calories 549kcal

Author Darcey Olson

Cost $12

Ingredients

1 cup cooked basmati rice, divided *Note 1

GROUND CHICKEN

2 tsp cornstarch
¼ cup chicken broth
2½ tbsp soy sauce
1 tbsp ginger paste *Note 2
1 tbsp garlic paste *Note 2
2 tsp granulated sugar
1 tbsp avocado oil
1 lb ground chicken

COCONUT CURRY BROTH

½ tbsp ginger paste *Note 2
½ tbsp garlic paste *Note 2
1½-2½ tbsp green curry paste *Note 3
1 (13.5 oz) can full-fat coconut milk
1 cup chicken broth
1 tbsp soy sauce
1 tsp fish sauce
1 large lime, divided
¼ cup chopped cilantro

TOPPING IDEAS

½ cup fried shallots or onions
2 sliced red chilies
1 lime, cut into wedges
chopped fresh cilantro, to taste

Instructions

MAKE THE GROUND CHICKEN SAUCE

Add the cornstarch and chicken broth to a medium-sized mixing bowl and whisk until combined. 2 tsp cornstarch ¼ cup chicken broth
Whisk in the soy sauce, ginger paste, garlic paste, and sugar. Set aside. 2½ tbsp soy sauce 1 tbsp ginger paste 1 tbsp garlic paste 2 tsp granulated sugar

COOK THE GROUND CHICKEN

Pre-heat a large skillet over medium-high heat. Add the oil and swirl it around to coat the bottom of the pan. (1 tbsp avocado oil)
Add the ground chicken and let it cook for 2-3 minutes undisturbed. Flip and cook this side for 2-3 minutes undisturbed. (1 lb ground chicken)
Break the ground chicken into small pieces while occasionally stirring. You want all the small pieces to have direct contact with the bottom of the pan as this is how the chicken crisps up. Continue to cook for approx. 9-10 minutes total, until the chicken is cooked throughout.
Reduce the heat to medium. Pour the prepared chicken sauce into the skillet and cook for 1 - 2 minutes, until the sauce thickens and coats the chicken.
Transfer the chicken to a plate and cover loosely with foil.

MAKE THE CURRY BROTH

Reduce the heat to low. Add a small amount of avocado oil if the skillet is dry.
Add the ginger paste and garlic paste and cook for 30 seconds. ½ tbsp ginger paste ½ tbsp garlic paste
Add 1½ tbsp green curry paste and cook for 1 minute, until fragrant. If you're familiar with the brand and like heat, use the full 2½ tbsp. (*Note 3) 1½-2½ tbsp green curry paste
Whisk in the coconut milk, scraping up the brown bits at the bottom of the skillet. Continue to whisk until smooth. (1 (13.5 oz) can full-fat coconut milk)
Whisk in the chicken broth. Bring the mixture to a gentle boil for 1 minute. Reduce heat back to low. (1 cup chicken broth)
Whisk in the soy sauce and fish sauce and cook for 30 seconds. Remove from the heat and stir in the juice from half of the lime and the chopped cilantro. Taste and adjust any seasoning, as needed. (1 tbsp soy sauce 1 tsp fish sauce 1 large lime, divided ¼ cup chopped cilantro)

ASSEMBLE THE BOWLS

Divide the rice into 3 serving bowls. Add the ground chicken and ladle the curry broth around it. Top with fried shallots, red chilies slices, and cilantro. Serve with extra slices of lime. (1 cup cooked basmati rice, divided ½ cup fried shallots or onions 2 sliced red chilies 1 lime, cut into wedges chopped fresh cilantro, to taste)

Notes

Note 1: Use your preferred method to prepare the rice. This is one of the rare times I grab a pouch of microwaveable rice.

Note 2: To cut down on prep time, grab the tubes of garlic and ginger paste from the produce section of the grocery store.

Note 3: The spice level of green curry paste varies drastically by brand, so start with a smaller amount and increase it during cooking. You can substitute red curry paste in equal amounts. I love heat, so I use the full 2½ tablespoons.

Storage: Store the rice, chicken, broth and toppings in separate airtight containers in the refrigerator for 3–4 days. Reheat the rice, chicken and broth separately before assembling.

Nutrition