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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
Hey girl!
I’m out of ginger root… Think the recipe could stand up without??
Thanks!
Hey Steph,
Yes that will be okay! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Great recipe and comes together super quickly – just prep the ingredients and you’re good to go! Super tasty and a great way to make use of summer time veggies.
Thank you so much Demeris! I am really glad this recipe turned out so well for you! xTieghan
Hi from New Orleans! Love your recipes! Question: Would this work with bone-in chicken thighs and would it change the cook time? Thanks in advance!
Hey Tatiana,
Yes that would work, just add about 5-8 extra minutes of cooking time. I hope you love the recipe, please let me know if you have any other questions! xTieghan
THIS WAS SO GOOD! It was so fresh tasting and not heavy, so it’s a perfect curry for summer. Flavors were perfect! I say this almost every time I cook one of your recipes, but it was one of my favorite things I’ve ever made!
Haha love to hear that, Amanda! Thank you so much for trying this and so many others of mine! It makes me so happy to hear when you guys enjoy my recipes! xTieghan
Loved this! Made two versions – one following the original recipe and one with halibut instead of chicken thighs. So delicious and comforting on a cold, rainy day here on PEI.
I am really glad this turned out so well for you, Danielle! Thank you so much for trying this one!! xTieghan
Hi, I’ve made several of your recipes, and they are always terrific!!!!
Just a question, do you have a recipe for homemade red curry paste? Or would curry powder do just as well?
Thanks!!
Hey Michelle,
So sorry I do not. I love to buy the Thai Kitchen brand of red curry paste. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I make some version of curry approximately once per week.. so when I saw this I knew I had to try it! Very similar to what I usually do, but I love the step of rubbing turmeric & curry paste directly on the chicken and searing first before it goes in the broth. Added a lot of depth of flavor for such a quick dish. I also always use coconut oil for cooking with coconut-based recipes. Why not? Extra coconut flavor!! And I never use salt. Only more and more fish sauce 🙂 Thanks, Tieghan!
Thank you Mekenzie!! I am really glad this recipe turned out so well for you! xTieghan
Made this curry for dinner tonight. So good and SO versatile. I imagine, although I followed the recipe this time, that you could substitute in whatever you have to hand…
I am really glad this turned out so well for you, Sylvia!! Thank you for trying this! xTieghan
Since finding your blog a few months ago, I probably try a new one of your recipes every day, and have yet to be disappointed! This one was intimidating to me – I’ve never used curry paste before, but it was perfect!
Thank you Hilary! I am really glad you decided to give this one a try and it turned out so well for you! xTieghan
Excellent dish and simple to prepare from ingredients in our freezer, garden, and pantry.
Thank you so much Ann! xTieghan
So unbelievably tasty and delicious… and I can’t believe how quick it was to whip together. My husband can’t have coconut milk (allergy), so I made this as a treat for myself (normally I would substitute ingredients but I wanted to try the original first!) I will say he walked into the kitchen insanely jealous of my meal from pure smell alone. Happy to add this to my recipe book ?
I am so glad you loved this one, Taylor!! Thank you so much for trying it! xTieghan
I don’t care if you use the word cozy or crazy in the title of your next cookbook, just please write one! Your cookbooks have been at the top of my pandemic survival kit. Thank you!
I am really glad you have been enjoying them! Thank you Kevin! xTieghan
looks amazing! how can I adjust for Instant Pot?
Hey Dorothy,
I would do 8 minutes on high pressure. I hope you love the recipe, please let me know if you have any other questions! xTieghan
That dish with the fun sides though!! Where did you get that? Making this tonight. 🙂
Hey Danielle,
So sorry I don’t have a link for that bowl, I got it from a potter. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi there 🙂
Would rice work well as a substitute for the noodles?
Thanks!
Hey Shauna,
Yes rice would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan