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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
OH GOODNESS THIS WAS TOO GOOD! Next time I will add a little spice to make them more spicy hot.
Love that! Thank you so much!! xTieghan
This was delicious! It was easy to make. I could spoon this sauce into my mouth it’s so flavorful. I appreciate that it wasn’t overly coconutty (even though I love coconut). So comforting and will definitely make again! I’m never disappointed by your recipes!
Aw so happy to hear that! Thank you Addison! xTieghan
Saucy Coconut curry over vegetables came our amazing. I added red pepper to the vegetables and also I added a hard fried egg on the top of the noodles. It was easy, tasty and simple dish. Thank you for the recipe.
Yum! I am really glad this turned out so well for you, Shanti! Thank you so much! xTieghan
Yummy! I made this in my crockpot and it turned out great. A few tips if you’re using crockpot – I would use 3/4 versus 1 cup broth. The curry was a little soupy despite the simmer. I added 2 tablespoons red curry paste to the crockpot before I started cooking and I could have added one more. I actually added some red peppers and asparagus spears too to up the veggies and it tastes great and is easy for meal planning.
Amazing! I am really glad this turned out well for you, Katherine! Thank you for trying it! xTieghan
This was soooo good!!! The only thing I’d do differently next time is cook the veggies for less time before adding the coconut milk, etc. SO GOOD!
Thank you so much Morgan! I am really glad this turned out so well for you! xTieghan
Looks great! for the slow cooker route, what type of broth do you use? And when do you add the rest of the curry paste?
Hey Emily! I like to use low sodium chicken broth. The curry paste should be added with the broth. Recipe all fixed! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Going to try this recipe tonight!
Can you use an iron skillet pan instead of pot or Dutch oven?
Hey Olivia,
You just want to make sure the skillet is deep enough. I hope you love the recipe, please let me know if you have any other questions! xTieghan
We loved this. I halved the honey because I prefer savory flavors and may add cayenne pepper next time; but husband went back to the pot that only had the sauce left to drink more of it! Thanks.
Thank you so much Ellen! I am really glad you enjoyed this one! xTieghan
Loving this, need to try!! And I’m with you on the fish sauce!
Thank you so much Alice! xTieghan
I suggest fixing this recipe and add that you need a cup of broth! For us people that don’t know how to cook it’s confusing. Also, cooking this in the crockpot you have us add 1tbl spoon of curry paste to the chicken. When am I supposed to add the other 2-3Tbls?
Hey Amy, the 1 cup of broth is listed within the slow cooker directions. Fixed the recipe to include the additional curry paste. So sorry about that! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I made this tonight, and I”m in love with this recipe! The sauce is so flavorful! Next time I will make sure I have some Thai basil on hand. Thanks for a great recipe to add to my comfort food list!
Thank you so much Kristine!! xTieghan
Delicious weeknight meal. Super early and very flavorful! I didn’t have curry paste so I used tandoori paste and sriracha.
Amazing! Thank you Erin! xTieghan
This was absolutely delicious!
Thank you so much Allison! xTieghan
Dang girl! You did it again! This dish was so yummy, and creamy and flavorful. I could not get enough. It was one of the few meals I have made that everyone liked and didn’t complain about! Win win for me! I will definitely put this one on repeat. Keep me’ coming!
Thank you so much Jennifer!! xTieghan
I see you call for zest and juice from one lime but the only time the instructions call for it is to top it at the end. Do you use both the lime juice and zest at the end?
Hey Jennifer,
Sorry for the confusion, yes I garnish with the limes at the end. I hope you love the recipe, please let me know if you have any other questions! xTieghan