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Homemade Saucy Coconut Braised Chicken with Rice Noodles and Broccoli. recipe photo

Saucy Coconut Braised Chicken with Rice Noodles and Broccoli.

This Saucy Coconut Braised Chicken is bursting with flavor! Tender chicken, luscious coconut sauce, and fresh veggies over soft rice noodles make for a cozy dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 1.5 pounds boneless chicken thighs or breasts
  • 1 tablespoon ground turmeric
  • 3-4 tablespoons Thai red curry paste
  • 4 tablespoons extra virgin olive oil
  • to taste Kosher salt
  • 2 shallots thinly sliced
  • 1 zucchini or summer squash diced
  • 1.5 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
  • 1 lime Juice and zest from
  • 0.25 cup fresh Thai basil and/or mint

Equipment

  • Large pot or Dutch oven
  • Cutting Board and Knife
  • Wooden spoon
  • Measuring spoons
  • Colander
  • Serving bowls

Method
 

Cooking Instructions:
  1. Start by seasoning the chicken thighs or breasts with kosher salt and ground turmeric.
  2. In a large pot or Dutch oven, heat 4 tablespoons of extra virgin olive oil over medium heat. Add the sliced shallots, stirring for about 2-3 minutes until they become translucent. Then, add the diced zucchini and cook for an additional 2 minutes. Finally, add the minced garlic and grated ginger, cooking for another minute until fragrant.
  3. Increase the heat to medium-high and add the chicken to the pot. Sear for about 4-5 minutes on each side until golden brown.
  4. Once the chicken is browned, stir in the Thai red curry paste and mix well.
  5. Add the full-fat coconut milk to the pot, along with the fish sauce and honey. Stir everything together and bring the mixture to a gentle simmer.
  6. Once simmering, add the broccoli florets to the pot. Cover and reduce the heat to low, allowing it to braise for about 15-20 minutes, or until the chicken is cooked through and the broccoli is tender.
  7. While the chicken is braising, cook the rice noodles according to the package instructions. Drain and set aside.
  8. Once the chicken is done, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot along with the juice and zest from the lime. Stir everything to combine and taste for seasoning.
  9. To serve, place a scoop of rice noodles in a bowl, ladle the saucy chicken and broccoli over the top, and garnish with fresh Thai basil and/or mint.

Notes

  • Swap chicken for tofu or shrimp for a different protein option.
  • Use different vegetables like bell peppers or snap peas based on preference.
  • If you like it spicy, add sliced fresh chilies or a dash of sriracha.