Coconut Braised Chicken with Rice Noodles
There’s something incredibly comforting about a bowl of Coconut Braised Chicken with Rice Noodles. I remember the first time I made this dish; it was a chilly evening, and I was craving something warm and hearty. The aroma of the spices filled my kitchen, making it feel like a cozy retreat. As I watched the chicken simmer in a luscious coconut sauce, I knew I was creating a meal that would warm not only my belly but also my soul. This recipe has become a family favorite, and I often find myself making it when I want to impress guests or just enjoy a simple, delicious weeknight dinner. The combination of rice noodles, tender chicken, and vibrant vegetables makes each spoonful a delightful experience. Plus, it’s quick to prepare, allowing you to spend more time enjoying the meal and less time in the kitchen.
Recipe Snapshot
40 mins
15 mins
25 mins
Medium
570 kcal
35 g
Keto, Gluten-Free, Low FODMAP
30 g
Chef’s Knife, Cutting Board, Grater, Wooden Spoon, Slow Cooker, Saucepan, Oven
What Sets This Coconut Braised Chicken with Rice Noodles Apart
Comfort in Every Bite
What I love most about this Coconut Braised Chicken with Rice Noodles is how comforting it is. The creamy coconut milk melds beautifully with the spices, creating a sauce that coats the noodles perfectly. It’s the kind of dish that feels like a warm hug on a cold day, bringing joy to every bite.
Easy to Make
If you’re short on time but still want to impress, this dish is your go-to. With straightforward steps and easily accessible ingredients, it’s perfect for a weeknight dinner. You can have a delicious meal on the table in no time, without compromising on flavor.
Versatile Ingredients
The ingredients in this recipe work harmoniously together. Each component, from the chicken to the fresh herbs, plays a crucial role in the overall flavor profile. You get a delightful mix of textures and tastes that keep you coming back for more.
A Meal for All Occasions
This recipe is incredibly versatile. It’s suitable for family dinners, gatherings with friends, or even a special occasion. I’ve made it for birthdays and casual get-togethers, and it’s always a hit!
Nutritious and Wholesome
Not only is this dish delicious, but it’s also packed with nutrients. The addition of fresh broccoli, zucchini, and herbs provides a range of vitamins and minerals. It’s a great way to sneak in some vegetables while still enjoying a hearty meal.
Perfect for Leftovers
If you have any leftovers, you’re in for a treat! The flavors deepen overnight, making it even more delicious the next day. It’s a perfect meal prep option for those busy weeks.
Recipe Ingredients for Coconut Braised Chicken with Rice Noodles
When it comes to the ingredients for Coconut Braised Chicken with Rice Noodles, each one plays a vital role in crafting the perfect dish. This combination of ingredients not only provides great flavor but also complements each other beautifully, ensuring a wholesome meal.
- 1 1/2 pounds boneless chicken thighs or breasts: A great source of protein, these pieces become tender and juicy, soaking up the delicious sauce.
- 1 tablespoon ground turmeric: Adds a warm color and earthy flavor, known for its anti-inflammatory properties.
- 3-4 tablespoons Thai Red curry paste: This paste is packed with a robust flavor that brings a spicy kick to the dish.
- 4 tablespoons extra virgin olive oil: Essential for sautéing and adds healthy fats.
- Kosher salt: Enhances the flavors of the dish.
- 2 shallots, thinly sliced: They add a sweet onion flavor that complements the spices.
- 1 zucchini or summer squash, diced: Adds a nice crunch and freshness to the dish.
- 1 1/2 cups roughly chopped broccoli florets: A nutritious addition that provides fiber and vitamins.
- 2 cloves garlic, minced or grated: Essential for depth of flavor.
- 1 inch fresh ginger, grated: Adds warmth and spice, enhancing the overall flavor.
- 1 can (14 ounce) full-fat coconut milk: The creamy base that makes this dish so comforting.
- 1 tablespoon fish sauce: Adds umami and depth of flavor.
- 2 teaspoons honey: Balances the savory and spicy flavors.
- 8 ounces rice noodles: The perfect vehicle to soak up the rich sauce.
- Juice and zest from 1 lime: Brightens the dish and adds freshness.
- 1/4 cup fresh Thai basil, and/or mint: Finishing touches that add aroma and a burst of flavor.
Coconut Braised Chicken with Rice Noodles Instructions
Cooking Coconut Braised Chicken with Rice Noodles is a delightful process! Each step brings you closer to a delicious meal that you’ll want to make again and again. Let’s dive into the instructions and get cooking!
- Toss the chicken with the turmeric, 1 tablespoon of curry paste, and 1 tablespoon of olive oil. Season generously with salt to enhance the flavors. This will create a flavorful base as the chicken cooks.
- In a large Dutch oven or pot, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the seasoned chicken and sear on both sides until browned, about 2 minutes. This step is crucial; it caramelizes the chicken, which adds depth to the dish. Remove the chicken from the pot and set it aside.
- Now, it’s time to build layers of flavor. To the same pot, add the diced zucchini, sliced shallots, minced garlic, and grated ginger. Sprinkle a pinch of salt over the vegetables. Cook for about 5 minutes, stirring frequently until they begin to soften and become fragrant.
- Toss in the broccoli and continue to cook for another 2-3 minutes. The vibrant colors and scents will be inviting! After that, stir in the remaining curry paste and cook until it’s fragrant, about 1 minute. This is the moment to get those wonderful spices to bloom.
- Next, you’ll add the full-fat coconut milk, along with 1/2 cup of water, the seared chicken, the rest of the curry paste, fish sauce, and honey. Stir it all to combine, bringing everything together for a harmonious flavor.
- Partially cover the pot and let it simmer for 10 to 15 minutes or until the chicken is completely cooked through and tender. This slow cooking allows the chicken to absorb the delicious sauce.
- Meanwhile, cook the rice noodles according to the package instructions. This ensures they’re perfectly cooked and ready to soak up all the lovely sauce.
- Once everything is ready, it’s time to serve! Divide the cooked noodles among bowls. Spoon the coconut braised chicken and vegetables over the top. Don’t forget to top with fresh basil, mint, and a squeeze of lime juice for that extra zing.
- Enjoy your creation! Each bite of Coconut Braised Chicken with Rice Noodles will be a satisfying combination of creamy, savory, and fresh flavors.
Things Worth Knowing
- Soaking the noodles: Make sure to soak the rice noodles properly before adding them to the dish. This ensures they are soft and absorb the flavors of the sauce well.
- Adjust seasoning: Always taste before serving. You can adjust the salt or even add a dash of lime juice for brightness.
- Cooking the chicken: Depending on the thickness of the chicken, cooking times may vary. Always ensure it’s cooked through to avoid any health risks.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a pan for best results.
- Customizing vegetables: Feel free to add or swap in your favorite vegetables. Carrots, bell peppers, or snap peas work wonderfully in this recipe.
Pro Tips and Tweaks
Want to make your Coconut Braised Chicken with Rice Noodles even better? Here are some tips and tweaks to consider for your next cooking session!
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop to maintain the creaminess.
- Freezing: You can freeze the cooked dish for up to 3 months. Just be sure to thaw in the fridge overnight before reheating.
- Pairing: Serve with a side of steamed vegetables or a light salad to balance the richness of the dish.
- Herbs: Fresh herbs like basil or cilantro can really elevate the flavors, so don’t skip them!
- Spice Level: Adjust the amount of Thai Red curry paste to suit your taste. If you prefer it milder, start with less and add more as needed.
- Cooking Method: This recipe can be made in a slow cooker for convenience. Just follow the same steps and let it cook on low for 6-8 hours.
- Vegetarian Option: Substitute the chicken with tofu or tempeh for a delicious vegetarian version!
Accompaniments for Coconut Braised Chicken with Rice Noodles
When it comes to serving Coconut Braised Chicken with Rice Noodles, there are plenty of delightful options to consider. Here are some ideas to enhance your meal:
- Light Salad: Pair this dish with a refreshing cucumber and tomato salad drizzled with lemon for a light contrast.
- Steamed Vegetables: Add a side of steamed broccoli, carrots, or green beans to boost the nutrient quotient.
- Rice: Serve with a side of jasmine rice for those who love an extra carb fix alongside the noodles.
- Occasions: Perfect for cozy family dinners, celebrations, or casual gatherings with friends.
- Seasonal Pairings: In summer, consider serving it with a chilled mango salad. In winter, a warm broth can complement the dish beautifully.
- Storage Tips: If you have leftovers, store them in an airtight container and enjoy them the next day for a quick lunch!
FAQ
Conclusion
Coconut Braised Chicken with Rice Noodles is a delicious and comforting dish that brings together luscious coconut milk and tender chicken in a delightful harmony. It’s perfect for a cozy dinner or to impress guests with something flavorful and satisfying. Give it a try, and I promise you won’t be disappointed!
Coconut Braised Chicken with Rice Noodles
Ingredients
Equipment
Method
- 1. Toss the chicken with the turmeric, 1 tablespoon of curry paste, and 1 tablespoon of olive oil. Season with salt to taste.
- 2. Heat 2 tablespoons of olive oil in a large Dutch oven or pot over medium-high heat. Add the seasoned chicken and sear on both sides until browned, about 2 minutes. Remove the chicken from the pot and set aside.
- 3. In the same pot, add diced zucchini, sliced shallots, minced garlic, and grated ginger. Season with a pinch of salt. Cook for about 5 minutes until they begin to soften.
- 4. Add broccoli and continue to cook for another 2-3 minutes. Stir in the remaining curry paste and cook until fragrant, about 1 minute.
- 5. Pour in the coconut milk, along with 1/2 cup of water, the seared chicken, remaining curry paste, fish sauce, and honey. Stir well to combine.
- 6. Partially cover the pot and let it simmer for 10 to 15 minutes until the chicken is cooked through.
- 7. Cook the rice noodles according to package instructions and set aside.
- 8. Serve by dividing the noodles among bowls and spooning the coconut braised chicken mixture over the top. Finish with fresh basil and a squeeze of lime.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: You can freeze the dish for up to 3 months. Thaw overnight in the fridge.
- Pairing: Accompany with a light salad or steamed vegetables.
- Herbs: Fresh basil elevates the flavor—don't skip!
- Spice Level: Adjust the curry paste to your liking.
