Mains | Soups

Spicy Yellow Curry Chicken & Brothy Rice Bowls

These Spicy Yellow Curry Chicken & Brothy Rice Bowls are exactly the kind of dinner I want when I’m craving something comforting and wholesome but still quick enough to make on a weeknight. The chicken thighs get marinated and seared until deeply golden and a little charred, then sliced over rice with a silky yellow curry broth that brings everything together. I love the way this recipe transforms a basic package of chicken thighs from just another dinner into something truly special.

I first learned the ropes of Thai cooking from Jam Sanitchat of Austin’s Thai Fresh and Gati Cafe, a brilliant chef who taught me how to make her yellow curry, and I’ve loved making curry at home ever since. This version uses that same yellow curry paste but builds it into a super cozy broth that gets ladled over sliced chicken and rice for the coziest brothy, half-soup, half-rice bowl.

The garnishes really make each bowl, so don’t skip them! I love topping mine with crispy shallots (store-bought are perfect, or I have my recipe included later in this post), fresh mint, lime wedges, and a big drizzle of chili oil if you want more spice. If red curry is more your speed, check out my recipe for Spicy Short Rib Coconut Curry Brothy Rice Bowls!

spicy yellow curry chicken & brothy rice bowl topped with crispy shallots, mint, and lime wedges

Why You’ll Love this Recipe:

Chicken thighs done right: A quick marinade and sear gives them tons of flavour and perfectly charred edges.
Doable for a weeknight: The whole thing takes about 40 minutes, so it works really well for a weeknight when you want something a little special.
Thai-inspired from top to bottom: Yellow curry, coconut milk, fish sauce, lime, fresh mint, and crispy shallots give each bowl layers of savoury, tangy, spicy flavour with plenty of texture.
Customizable spice: For a milder flavour you can use less yellow curry paste, or you can add an extra drizzle of chili oil if you want more heat.
Perfect for leftover rice: If you already have cooked rice in the fridge, this is such an easy way to turn it into a completely different dinner.

Prep for Spicy Yellow Curry Chicken & Brothy Rice Bowls:

I like prepping all of the marinade ingredients, broth ingredients, and garnishes ahead of time to make cooking and assembly as seamless as possible.

Marinade:

Peel and grate a 2-inch piece of ginger and 2 garlic cloves.
Zest the whole lime, then juice half of it for the marinade. Save the other half to squeeze into the broth. You may also want an extra lime for fresh wedges when serving.

Spicy Yellow Curry Broth:

Peel the shallots and slice them into quarters.
Slice a 4-inch piece of ginger into coin-shaped pieces (no need to peel).
Peel and smash 5 garlic cloves.

For Serving:

Make sure you have some cooked rice on hand, or cook it fresh when you start marinating the chicken.
I like topping with chili oil and always keep a batch of my Aunt Lily’s recipe in the fridge.
Rinse the fresh mint sprigs for topping the bowls.

How to Make Spicy Yellow Curry Chicken & Brothy Rice Bowls:

Step One:

In a large bowl, whisk together the marinade ingredients (ginger, garlic, lime zest, lime juice, soy sauce, fish sauce, brown sugar, neutral oil, and sriracha). Add the chicken thighs and toss to coat. Let marinate for at least 15 minutes while you start the broth.

chicken thighs marinating in a large white bowl

Step Two:

In a large pot, melt the coconut oil over medium heat. Add the yellow curry paste and fry for 2-3 minutes, stirring frequently. Add the shallot, garlic, and ginger and stir to combine, then pour in the chicken stock. Bring to a gentle simmer and cook for 20-25 minutes.

curry paste being sautéed in a large white skillet

yellow curry broth simmering with aromatics in a large white skillet

Step Three:

Meanwhile, remove the chicken from the marinade, letting any excess drip off. Heat a skillet—I like cast iron here—over medium heat. Add the chicken and cook for about 5 minutes on the first side, then flip and cook for another 3 minutes, or until a golden char develops and the internal temperature reaches 165°F. Transfer to a cutting board/plate and let rest before slicing.

chicken thighs searing in a cast iron skillet

Step Four:

Strain the shallot, garlic, and ginger from the broth and discard. Shake the can of coconut milk well, then stir it into the broth. Cook over medium-low heat for 1-2 minutes, just until warmed through. Stir in the fish sauce and brown sugar, then remove from the heat and add lime juice to taste.

yellow curry broth in a large white skillet with a black rim

Step Five:

To assemble, divide the cooked rice between bowls and top with the sliced chicken thighs. Ladle the yellow curry broth over top, then finish with crispy shallots, fresh mint, lime wedges, and a drizzle of chili oil, if you like.

My Crispy Shallot Recipe:

I love topping this with crispy fried shallots for a little crunch, and store-bought work perfectly, but if you’re in the mood to be a bit fancy, I’m including my recipe for fried shallots below!

2 large shallots, thinly sliced
½ cup olive oil
Kosher salt

Step One:

In a small saucepan, combine the shallots and olive oil. The oil should come up level with the shallots. Turn the heat to medium and stir frequently. Once the bubbling slows and settles, lower the heat to medium-low and cook until the shallots turn golden, about 20 minutes.

Step Two:

Immediately transfer the shallots to a paper towel-lined plate to drain the excess oil. Season generously with salt. Let the shallots cool completely on the paper towels so they crisp all the way.

Step Three:

Strain and reserve the shallot oil for another use.

Storage:

Store in an airtight container room temperature for up to 1 week. Keep the strained shallot oil in a separate airtight jar in the fridge and use it within a couple of weeks.

Substitutions for Spicy Yellow Curry Chicken & Brothy Rice Bowls:

Chicken thighs: I like the ease of using boneless, skinless chicken thighs here so that they’re easy to slice, but any seared chicken here like bone-in thighs or chicken breasts would work too.

Yellow curry paste: Different brands can vary quite a bit in both spice level and saltiness, so use your favourite and adjust to taste. If you prefer a milder curry, start with 2 tablespoons and add more if needed. You can also experiment with red or green curry paste!

Coconut oil: Can be swapped for a tbsp of neutral oil.

Shallot: A small yellow onion, quartered, can be used instead.

Soy sauce: Tamari or coconut aminos can be used instead. If using coconut aminos, you may need a little extra since it’s generally sweeter and less salty than soy sauce.

Fish sauce: You can leave this out if you don’t have it, although it adds a really nice savoury depth to the broth.

Coconut milk: Stick with full-fat canned coconut milk for the creamiest, richest broth. I like using ones without gums but they can be harder to find (Trader Joe’s makes a good one). Light coconut milk will work, but the finished broth will be thinner.

Rice: Jasmine rice is my favourite here, but any white rice, brown rice, or even noodles would be delicious.

How to Store & Reheat Spicy Yellow Curry Chicken & Brothy Rice Bowls:

Fridge: Store the chicken, broth, and rice in separate airtight containers in the refrigerator for up to 3-4 days. Rather than doing the pour-over assembly again, you can reheat the chicken and rice right in the broth on the stovetop over medium heat until everything is warmed through. Garnish with fresh mint and a squeeze of lime juice to make it vibrant again.

Freezer: Store the chicken and broth in separate freezer-safe containers for up to 3 months. Thaw in the fridge overnight, then reheat together on the stovetop over medium heat until warmed through. Serve over fresh or leftover rice and garnish as desired.

This yellow curry brothy rice has the perfect amount of spice to warm you up from the inside out. Tag me on social if you try this one out, @britacooks! xx

@britacooks

Mains | Soups