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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.

overhead photo of Saucy Coconut Braised Chicken with Rice Noodles and Broccoli

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.

chicken cooking in skillet

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.

overhead photo of Saucy Coconut Braised Chicken with Broccoli in skillet

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?

overhead close up photo of Saucy Coconut Braised Chicken with Rice Noodles and Broccoli

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.

side angled photo of Saucy Coconut Braised Chicken with Rice Noodles and Broccoli

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!

overhead photo of Saucy Coconut Braised Chicken with Rice Noodles and Broccoli

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

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Calories Per Serving: 394 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

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.
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Comments

    1. Hi Nick,
      You are going to add the lime in step 5:) Please let me know if you have any other questions! xx

  1. 4 stars
    Really nice flavors and I love how easy it is to throw lots of vegetables in! That being said, I have a couple of notes (more for myself as the cook than for the recipe).
    – I had to add quite a bit more salt to bring out the flavor and avoid the dish tasting bland. I did add salt several times while cooking, but next time I will taste as I go to make sure I’m adding enough.
    – I had to sub rice noodles with thin spaghetti and I didn’t love the texture/taste, BUT I had some instant coconut rice on hand and that went perfectly with the dish!
    – I’ll sear the chicken longer next time. Maybe sear in a separate pan because I don’t think my dutch oven is big enough and I think I needed to browning it would make this tastier.

    1. Hi Ray,
      Thanks for your review and trying this recipe out, I love to hear that it was a winner! Have the best Thursday! 🌻xTieghan

  2. 5 stars
    So good! This feeds about 3-4 (not 6) with the noodle recommendations/chicken recs. Either way it is delicious and easy with the Dutch oven.

    1. Hi Sarah,
      Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go!! ☘️Tieghan

  3. 5 stars
    This was awesome! So adaptable! We added carrots and peppers with the shallots, then added frozen spinach, frozen beans, and frozen peas a few minutes before it finished cooking. Served over brown rice ramen with cilantro and lime. Amazing flavor!

    1. Hi Heather,
      Happy Sunday!! I love to hear that this recipe was a hit, thanks so much for trying it out!! xTieghan

  4. 5 stars
    Made this tonight! My wife who is new to most Asian flavors loved it. Easy way to introduce her Thai! So yummy. We left out the broccoli because I used it earlier in the week, but it was still great.

    1. Hey Valerie,
      Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks bunch for giving it a go! xxTieghan

    1. Hey Beth,
      Fantastic!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan

  5. 5 stars
    This is the first recipe I ever made in my Dutch oven. So delicious, easy and flavorful! I found that it needed a little extra salt at the end, but that may have been because 2 extra boneless skinless chicken thighs were added. Cold leftovers aren’t for everyone, but the rice noodles soaked up the sauce and made somewhat of a curry spaghetti for lunch the next day.

  6. 5 stars
    The flavours in this dish are heavenly! And this is super easy to put together. I used chicken broth instead of water and used a little more broth so the sauce would go farther. My hubby & I loved it and I will definitely make this again. Thank you for the fabulous recipe!

    1. 5 stars
      This was sooooooooo delicious. Made it on the stovetop in exactly thirty minutes, it was the perfect weeknight meal, so easy. Subbed green beans for broccoli and worked out great over rice noodles. Perfect cozy comfort food!