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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
Love love it. It was so easy. Thank you
Thank you so much Sally! xTieghan
Hi ! Where does the lime zest come in? Thanks!
Hey Stephanie,
I like to garnish this dish with the limes, as stated in step 5. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Holy cow this was good. I didn’t have any fish sauce so I used an anchovy with a little bit the oil. This will be in my permanant rotation.
Thank you so much Des! xTieghan
Sooooo good! I love this. Easy and cozy
Thank you Ashley!! I am so happy to hear that! xTieghan
Made this this weekend and it’s absolutely delicious! I did 3 tablespoons red curry paste as that’s all I had but will definitely go for more next time. I’ll certainly be making this again!
Thank you so much Nicole! I am really glad this turned out so well for you! xTieghan
Where / when do you add the lime zest?! Just as a garnish right before serving?
Hey Emily,
Yes I like to garnish with the limes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made it in slow cooker. Was naughty and threw noodles in at the end so needed to add water as they soaked all the sauce up. Was absolutely scrumptious though!
Thank you so much Catherine!! xTieghan
Meu marido amou! disse que ficou uma delicia… Obrigada pela receita!
É tão bom ouvir isso! Obrigado por experimentar esta receita! xTieghan
I made this dish tonight for dinner and it was amazing! The red curry paste did not have as much heat as I expected so I added some sriracha at the end for just a little kick. All the flavors married so well together! I couldn’t find Thai basil anywhere so I used mint like you suggested. Such a good comfort food meal, would definitely make it again. Posted a picture of the food on Instagram, hope to get a thumbs up from you, Tieghan! ?
Thank you so much Madeline! I am really glad this recipe turned out so well for you! xTieghan
I made this recipe tonight for my husband and my 18-month old. They both loved it and it was easier to whip up than I thought. Prepping everything and measuring out each ingredient made it so much easier. Thank you for this tasty recipe!
Thank you Kelli! I am really glad this turned out well for you! xTieghan
I can’t wait to try this! Just double checking for the slow cooker version: the only curry paste used is to season the chicken. It isn’t listed for the other ingredients to add to the crockpot. I plan on doing the slow cooker version to get it started in the morning and have it ready by lunchtime (working from home).
Thanks!
I am so glad you like this one and I hope it turns out amazing for you, Smith!! Thank you so much for trying this! xTieghan
Hey there,
I saw this recipe a week ago and have been thinking about it since! Got all the ingredients and I’m planning to make this dish for dinner tomorrow.
Wondering about the spicyness level (we have a 2yo and 4.5yo). Would you recommend parsing down the red curry paste, just in case, for kiddos who aren’t “spicy-tolerant” yet?
TIA!
Hey Cherie,
The coconut milk in this recipe really mellows it out, but to be on the safe side I would reduce the curry paste. I hope you love the recipe, please let me know if you have any other questions! xTieghan
my kids said its the best thing I’ve ever made
Wow that is so amazing! Thank you for trying this Kristin! xTieghan
Hi!
For the slow cooker version it says to add a cup of broth, but in the ingredients list I don’t see broth listed anywhere. Am I missing something?
Thanks!
Hey Samantha,
Sorry for the confusion, just add a cup of chicken broth. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was amazing! Thank you
Thank you Keri! xTieghan