Next Post
Baked Buffalo Chicken Egg Rolls with Cilantro Lime Ranch.
This post may contain affiliate links, please see our privacy policy for details.
This Saucy Coconut Braised Chicken with Rice Noodles and Broccoli is the perfect bowl of warming summer comfort food. It’s healthy…and so delicious. Slow simmered chicken tossed in creamy coconut milk with broccoli, zucchini, and rice noodles. Add some heat with curry paste, and balance it all out with a squeeze of lime. Best part…all you need for this recipe are simple ingredients and under an hour’s time. Bonus? The leftovers are even more delicious the next day.
With every day the sun is setting earlier and earlier, and by this time next week, Asher will be 12. I wish she’d just stop growing up so quickly. She’s a little mini adult at this point and wise beyond her years. I finally spent some time this weekend trying to think of something amazing to do for her birthday. And you guys…I’m still stumped.
Do you have ideas? I feel like twelve is a special birthday and I’m sad I don’t get to spend it with her.
When Asher’s birthday rolls around, it means summer is coming to a close. I have a lot of mixed feelings about that. Mostly, I’m not ready to say goodbye to the longer days, fresh herbs from the garden, and wildflowers growing in the yard. It’s too soon, right?
Regardless of how I feel, we’ve got one full week of August left. I’m making it count by using all the summer produce I can. My plan? Use it all up before it’s gone Incorporate herbs, vegetables, and fruits into transitional summer-to-fall recipes as we start to slowly inch our way into a new season. I know it’s super hot most places right now, but the cool nights will come soon, and thankfully this recipe is here for that.
Here are the details.
This one is EASY…and quick.
I’ve been switching it up recently and using chicken thighs instead of breasts for some dishes. I’m loving the added flavor they give. That said, this recipe works with either a small boneless chicken thigh or chicken breast. Just take your pick.
Toss the chicken with turmeric and curry paste. For the curry paste, I use Thai Red Kitchen curry paste, which I’ve loved for years. It adds so much flavor and just the right amount of heat.
Now, pan sear the chicken until golden brown. Toss in a whole bunch of shallots, ginger, garlic, and zucchini to give this saucy curry some good flavor. Oh, and don’t forget the broccoli. I like to add that midway through cooking to help the broccoli keep its color.
For the vegetables, you can use whatever you have on hand…bell peppers, eggplant, corn, zucchini, they all work, so use what you love or what you have. Next time around, I’m going to use fresh bell peppers. That will be delicious.
Next, go for the coconut milk, a splash of fish sauce, and little honey. I’d recommend full fat for an extra creamy, very delicious curry. And if you don’t love fish sauce, TRY IT, it’s the best, promise. It smells funky, but if you can get past that, it’s going to make your coconut sauce better.
Simmer everything together until the chicken is tender and the kitchen smells amazing. And you’re maybe even getting some cozier vibes…sorry I can’t help myself, I love anything cozy.
Side note, I think if I write another cookbook, it should have the word cozy in the tittle. Yes? No?
Onto those noodles…my favorite part
Because noodles in an extra saucy coconut curry sauce are way too delicious. They’ll soak up all that sauce and flavor, and oh my gosh, you guys?
They are GOOD.
So, while the curry is simmering away, boil up some rice noodles.
I love using the super thin vermicelli rice noodles, but any rice noodle or noodle that you have on hand will be great. Just be sure to find a noodle you love and something that will hold up well in a good amount of curry sauce.
As soon as the curry is done, I spoon the sauce overtop the noodles, add the chicken, plus lots of fresh Thai basil from the garden and EAT. Dinner in under an hour and made using chicken, pantry staples, and fresh produce.
Couldn’t love this (healthy) braised chicken curry more. Hoping it makes for a perfect Monday night dinner for you all. Enjoy!
Looking for other transitional summer to fall recipes? Here are a few ideas:
Sage Lemon Butter Chicken Piccata with Mashed Cauliflower
30 Minute Butter Chicken Meatballs
Prosciutto Chicken Parmesan with Garlic Butter Tomato Pasta
Spicy Pesto and Cheese Stuffed Zucchini Involtini
Lastly, if you make this saucy coconut braised chicken with rice noodles and broccoli be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Saucy Coconut Braised Chicken with Rice Noodles and Broccoli
Servings: 6
Calories Per Serving: 658 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 1/2 pounds boneless chicken thighs or breasts
- 1 tablespoon ground turmeric
- 3-4 tablespoons Thai Red curry paste
- 4 tablespoons extra virgin olive oil
- kosher salt
- 2 shallots thinly, sliced
- 1 zucchini or summer squash, diced
- 1 1/2 cups roughly chopped broccoli florets
- 2 cloves garlic, minced or grated
- 1 inch fresh ginger, grated
- 1 can (14 ounce) full fat coconut milk
- 1 tablespoon fish sauce
- 2 teaspoons honey
- 8 ounces rice noodles
- juice and zest from 1 lime
- 1/4 cup fresh Thai basil, and/or mint
Instructions
Stove-Top
- 1. Toss the chicken with the turmeric, 1 tablespoon curry paste, and 1 tablespoon oil. Season with salt.2. Heat 2 tablespoons oil in a large Dutch oven or a large pot over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Remove the chicken from the pot. 3. To the pot, add the zucchini, shallots, garlic, ginger and a pinch of salt. Cook 5 minutes, until they just begin to soften. Toss in the broccoli, cook another 2-3 minutes. Stir in the curry paste and cook until fragrant, about 1 minute. Add the coconut milk, 1/2 cup water, the chicken, remaining curry paste, fish sauce, and honey. Stir to combine. Partially cover and simmer for 10-15 minutes, or until the chicken is cooked through. Remove from the heat. Season to taste with salt.4. Meanwhile, cook the rice noodles according to package directions. 5. To serve, divide the noodles among bowls and spoon the curry, vegetables, and chicken over top. Top with fresh basil, mint, and limes.
Slow Cooker
- 1. Toss the chicken with the turmeric, 1 tablespoon curry paste, and 1 tablespoon oil. Season with salt.2. Heat 2 tablespoons oil in a large Dutch oven or a large pot over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Remove the chicken from the pot and add to the bowl of your slow cooker. 3. To the slow cooker, add the shallots, garlic, and ginger. Add 1 cup broth, the coconut milk, remaining curry paste, fish sauce, honey, and pinch of salt.. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add the zucchini and broccoli during the last hour of cooking.3. Remove the lid, cook 30 minutes on high to thicken the sauce. Stir in the lime juice. Season to taste with salt. Finish as directed above.
This post was originally published on August 24, 2020
Made this last night , with a few changes. I baked tofu in Trader Joes Thai Red Curry Sauce in place of the chicken, I replaced the fish sauce with a mixture of coconut aminos ,salt and a splash of vinegar. I also lightly steamed the broccoli and put it in right before serving, I wanted it to stay bright green . Delish!!!!!
Thank you so much Elsie!! xTieghan
Looks amazing!
Is the skin on the boneless chicken thighs?
Hey Cathy,
That is personal preference, you can use skin on or off. I hope you love the recipe, please let me know if you have any other questions! xTieghan
OMG my inner 12 year old is giggling so hard at the “tittle” typo ? Speaking of 12 year olds, Happy Birthday to Asher!!! ?✨??
Thank you so much Lindsay!! xTieghan
Saucy coconut braised chicken – I plan on making this tomorrow. I have always had a question when it comes to chicken thighs and no one has actually given me an answer. Do you wash the thighs and remove some of the fat and the red veins which are always there. I have seen cooks just take it out of the package and start cooking it. It seems so strange to me not to remove some of the ugly veins and fat. I hope you can reply.
Hey Laura,
I usually do not do this step, your butcher should really have all of this cleaned up for you. I hope you love the recipe, please let me know if you have any other questions! xTieghan
My husband hates fish sauce. Can you leave it out of or sub it for something else?
Hey Kim,
I would use soy sauce in place of the fish sauce. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Your next cookbook should be called cozy little kitchen 🙂 pairs well with Taylor Swift’s new album. Forget an apron, we just wear cardigans!
Haha cute! xTieghan
Looks delish! How can I adjust for the Instant Pot?
Hey Sophie,
I would do this in the instant pot on high pressure for 8 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made it tonight for dinner. It was easy to follow the instructions and quick to make. I used all the veggies suggested, like corn, broccoli and zucchini and they came out perfect. However, my sauce did not have much flavor.I believe the salt is opt from the recipe,
Hi Maria! I am glad this turned out well for you. Is there anything you changed about the recipe? I would love to help! xTieghan
We had fresh corn which we used in place of broccoli. It was quite delicious and I highly recommend this dish. The entire family loved it. Another HBH winner!
Thank you Steve! I am really glad you enjoyed this one! xTieghan
love these flavors, very different than my chicken recipes, thank you!
Thank you Sabrina! I am really glad you enjoyed this recipe! xTieghan
Can this be made ahead of time? Taking to a family for dinner. Looks so delicious ? If so can you tell me the best way to reheat it?
Hey Betsy,
I would do this on the stove top and then reheat on the stove top and cook the noodles when at your final destination. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I just came to your site to find a chicken thigh recipe… how oddly perfect! Will be making and then will review, though I have no doubt itll be amazing. As for Asher’s 12th… hmm, I’m not sure.. but I agree that 12 is special!
Thank you so much Samantha!! I am really glad you found this one and I hope you love it! xTieghan
This looks amazing! I can’t wait to try it.
Thank you Megan! I am really glad you enjoyed this! xTieghan
Could I use lite Coconut milk? I usually have it in my pantry.
Hey Elsie,
Yes that is fine to use. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Not recipe related, but 12th birthday. Are there any nail salons opened back up in your area? My kids loved a special mani-pedi treat at that age! Or if you are staying home, how about dying a streak of her hair a bright color? Have fun and happy birthday to Asher!
Such a good idea! I will have to check if any are open, but I don’t think so. I will look into this though! xTieghan