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.
