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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.
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 was really comforting I loved it! My son liked it too, I had no broccoli so substituted it for red peppers will definitely make again
Hey Charlene,
Awesome! I am so glad to hear that this recipe was enjoyed, thanks for making it! Have the best weekend! xTieghan
This recipe has so much promise. But I went the slow cooker route and it was not good. I think too much of the flavors cooked out. I think it probably would have been lovely on the stove top. Just my two cents
Hey Lara,
Thanks for giving the recipe a try, sorry it was not enjoyed:) xTieghan
Awesome! I made it exactly as described and it was a hit with everyone including my 5 and 8 year old children!
Hey Leah,
Wonderful! I am so glad that this recipe was enjoyed, thank you so much for giving the recipe a try!! xTieghan
My husband was Wowed! Loved this dish. Thank you for posting.
Hey Pamela,
Wonderful! I am so glad that this recipe was enjoyed, thank you so much for giving the recipe a try!! xTieghan
A consistent favorite! We recently added broccoli and it is delicious.
Hey Sarah,
Wonderful! Thanks a lot for making this recipe, I am so glad to hear that it was enjoyed! xxTieghan
So excited to make this, do you think it would be tasty to use sweet potato instead of the squash/zucchini or should I stick with original recipe? ?
Hey Kaitlin,
Sure, sweet potato would also be delicious! I hope you love the recipe, please let me know if you give it a try! xTieghan
So good!! I made it last night. I couldn’t find thai basil, so I had to skip it. Looking forward to the leftovers this evening! I wish I had doubled the sauce! It’s fantastic!!
Hey Jen,
Awesome! Love to hear that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan
Could you use bone-in chicken thighs instead?
Hey Kayla,
Yes, that will also work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan
For the ingredients listed it seriously lacks flavor. So disappointing!! I even did heaping amounts of the curry paste.
Hey Rachel,
So sorry you did not enjoy this recipe, was there anything you may have adjusted? Please let me know if I can help in anyway! xTieghan
Rachel, I’ve made this recipe several times, and when I’ve neglected being generous with the salt, I had a similar result. You should try again.
Really tasty. We all really liked it. I ended up slicing the chicken thighs before serving because it would have been hard to eat a soup like meal with whole thighs. Really good; like all of your recipes! Thanks!
Hey Amy,
Thanks so much for giving the recipe a go, I am thrilled that it was enjoyed! Have a great week:) xTieghan
This was delicious! We just a little more fish sauce and used ramen noodles (all we had). Will try it with Rice noodles next time. this is a keeper!
Hey Ingrid,
Thanks so much for trying the recipe. I am so glad you enjoyed! xTieghan
I have made this recipe so many times now and it is truly one of our absolute favorites!!! The sauce is absolutely drool worthy, paired with the comforting taste of noodles and the flavor of the chicken just wow. Tieghan every single one of your recipes are delish!
Hey Cassidy,
Thanks so much for trying the recipe. I am so glad you enjoyed! xTieghan
This was delicious!
I only put 1 large teaspoon tumeric, i was too chicken to add more, but next time i will do full tablespoon.
Thanks Tieghan ??
Hey Andrea,
Thank you so very much for giving the recipe a try, I am so glad it worked out for you! Happy New Year! xTieghan
Made this last night, it was AMAZING! The flavors were so perfect and comforting. We used Lomein noodles, breasts, and substituted chicken broth for the water. Chicken was tender and flavors were so delish! Thanks for another keeper recipe!
Hey Ashley,
I am so glad you enjoyed the recipe, thanks for giving it a try! Happy Holidays! xTieghan
Great recipe. I had to make do w/ the ingredients I had so I used red onion instead of shallot, lite coconut milk and served on top of black rice. I didn’t read through the comments so ended up putting in a squeeze of lime and zest in the pot. My friend pointed me to this site and all the recipes look fantastic.
Hey there,
Thanks so much for giving the recipe a try, I am so glad you enjoyed it! Happy Holidays! xTieghan