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
Soooo good! I had a bunch of Thai red curry paste sitting in my fridge from another recipe so this was a perfect way to use it up. I just cut up chicken breast instead of searing + cooking it later. I had never had curry with rice vermicelli before but it was delicious and a fun way to spice things up! The perfect weeknight dinner, my family loved it <3 another outstanding recipe tieghan!!
I am so glad this turned out so well for you, Gaby!! Thank you for trying this! xTieghan
What can I use instead of a lime?
Hey Rena,
You could simply omit the lime:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was a great recipe! My husband and I both really enjoyed this – the recipe was clear and easy to follow. I think this would taste great with some red bell peppers and will add that in next time ?
Thank you so much Chrissy!! I am so happy to hear that! xTieghan
This. Was. So. Good. I am such a fan.
I always have fallen back on rice, but now I am a convert to the rice noodles in curry-esque type recipes. It is so nice with the sauce you can slurp up. I am now not going back to thickening sauces with cornstarch and just using noodles. Thank you so much! Love your recipes the very most!
I am so happy to hear that, Helen!! Thank you for trying this recipe! I hope you continue to enjoy them! xTieghan
This was delicious, fu to make and a nice change from my chicken dishes- thanks for this!
Thank you!! So happy this turned out so well for you, Julie! xTieghan
Another amazingly tasty recipe from half baked harvest. I am obsessed with all of her recipes which are easy and so flavorful. My daughter asked for her recipe book for her birthday and now we are both cooking her meals and sending each other photos and reviews. You will not be disappointed. I was slightly confused and unsure what to do with the lime juice/zest at the very end. Was it to be added to the pot or as a garnish on individual dishes?
Hey Joanne,
Thanks for your super kind message, I am so glad you have been enjoying the recipes! Sorry for the confusion, yes I like to add the lime as a garnish. Please let me know if you have any other questions! xTieghan
Sooooo good! Such a great way to sneak in veggies for my hubby who is not a veggie fan. He loved it! I’m a huge fan and typically not a commenter but since I cook mostly using your recipes I have to start letting you know how much our household loves your recipes!!!
Thank you Corinne!! I am so glad this turned out so well for you! xTieghan
My kids and I loved this dish! The only thing I changed was the chicken size. I used boneless thighs which I cut into large chunks. It was more kid friendly this way. We couldn’t stop eating it and I’ll definitely make this again! Thank you!
Thank you so much Emily! I am so happy this turned out so well for you! xTieghan
Hey Tieghan,
Love the recipe! Just wondering, I thought I had coconut milk at home but looks like I only have oat, could that work here?
Thanks!
Hey Alisa,
Yes oat milk is okay to use! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Was expecting this to be thicker + creamier like actual curry– it’s more like curry-flavored soup (suuuper thin and watery). Doesn’t taste bad, but also doesn’t have the same dynamic flavors of a classic thai curry 🙁
Hi Christine! I am sorry about that. If there is anything I can do to help, please let me know! Otherwise, I hope you love other recipes of mine! xTieghan
Really good.
Maybe change the direction about the limes–they don’t need to be zested and juiced.
Thank you! I am really glad this turned out so well for you, Bronwyn! xTieghan
I’m sorry if I missed it but where does the lime zest come in?
Hey Lauren,
Sorry for the confusion, you can add the lime as a topping. I hope you love the recipe, please let me know if you have any other questions! xTieghan
When do you add the lime juice and rind? I must be missing it somewhere. Thank you
Hey Laur,
I like to add it at the end as a garnish. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Thanks for sharing, love every dish we make. I am planning to make tonight but realized I do not have rice noodles. Would you suggest ramen-style noodles, rice or garlic naan instead? Thanks!!
Hey Ali,
Honestly any long noodle would work here! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Love this dish. I’ve made it twice already! The sauce has warmth, but I personally like a little more spice in my curries and am wondering about recommendations for increasing the spice level? Both times I’ve made this I’ve emptied the whole red curry paste bottle and still found I wanted ~*more*~ spice. I did end up flavoring w/ tabasco the last time I made it just to nudge up the heat (which is probably sacrilegious) but would be open to any other suggestions!
Hey Kristen,
I am so glad you have been enjoying this recipe! I would recommend adding some chili flakes for extra heat. Please let me know if you have any other questions! xTieghan