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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.
Half Baked Harvest At Home
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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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Tomorrow plan to use 1” cubes of butternut squash. At what point should I add them? Will they take longer to cook than other veggies? This dish will be a quarantine birthday meal for myself. Leftovers!
Hey Sarah,
I would go ahead and follow the recipe as is. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Is there a preferred way of cooking this? IP, stove top or slow cooker? I could easily do any 3 and curious which is ideal. Huge fan of your recipes! Thanks!
Hey Christine,
I love to do this on the stove top! I hope you enjoy the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Hi! So excited to try this tonight! My husband can’t have a ton of coconut milk. Could we do half oat milk/half coconut milk or is there something else you would suggest? Thanks so much!
Hey Lindsey,
Sure that would be fine to do! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Looks great! Could you use bone-in with skin thighs instead?
Hey Emma,
Yes, totally fine! I hope you love the recipe, please let me know if you have any other questions! xTieghan
The slow cooker instructions include broth, but not the stove top – is that right?
Hey Molly,
Yes, that is correct! I hope you love the recipe, please let me know if you have any other questions! xTieghan
What would you suggest to add to make the recipe spicier?
Hey Ashley,
You can increase the amount of curry paste or add more red pepper flakes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
thank you so much for the recipe. It was easy to make and my husband gave it five out of five. He said if he’d been in a Thai restaurant he’d go back to that Thai restaurant 20 times over so thank you again
Oh wow!! That is so amazing to hear! Thank you for trying this one, Lynn! xTieghan
This sauce is so amazing. Instantly became one of my favorite HBH recipes!
I made it in the slow cooker, and the chicken was falling apart by the time it was done, it was so perfect – and you’re right the thin rice noodles are so necessary! But seriously.. the sauce is perfection! I used reduced the fish sauce by half and replaced with soy sauce because it’s just a little too potent for me.
THANK YOU FOR THIS DELIGHTFUL MEAL!
Thank you Emmy!! I am really happy this recipe turned out so amazing for you! xTieghan
This looks so good! I want to make this, but my boyfriend is allergic to fish. Is there something I can use to substitute the fish sauce?
Hey Jade,
I would just omit the fish sauce. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This is dee-lish??. I steamed the broccoli separate because my husband does not like it and then tossed it in after I took out his serving. So good.
Thank you so much Lisa! I am really glad this turned out so well for you! xTieghan
“Cozy Cooking with Half-baked Harvest” maybe as the title of the next book?
Ooo love that! xTieghan
What a great recipe! The sauce is incredibly flavorful. I need up adding a bit more red chili paste and an extra dash of both tumeric and fish sauce.it will definitely go into my rotation.
Hi Lane! I am really glad this recipe turned out so well for you! Thank you for trying it! xTieghan
Cozy is a YES
GIRL! I just made this! And WOW! Amazing flavor. I haven’t even tried the chicken yet… but the sauce is unreal. I’m about to drink it. I’ve made many Thai recipes. This is hands down the best. AND the chicken looks AMAZING. Thanks
Thank you so much Jojo! I am so happy this turned out so well for you! xTieghan
Um,,,,,amazing, the only change was to use zucchini and zoodle them in place of rice noodles. Simply because that is what I had. FANTASTIC!!!!
Yes love to hear that! Thank you so much! xTieghan