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Saucy Coconut Braised Chicken

A delightful dish featuring tender chicken in a rich, creamy coconut sauce, served with rice noodles and broccoli for a vibrant meal the whole family will love.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless chicken thighs, cut into bite-sized pieces
  • 1 can coconut milk (14 oz)
  • 2 tablespoons red curry paste
  • 2 tablespoons vegetable oil For sautéing the chicken
  • 2 tablespoons soy sauce
  • 3 cloves garlic, minced
  • 1 inch piece ginger, grated
  • 2 cups broccoli florets Fresh, cut into small pieces
  • 8 oz rice noodles Cook according to package instructions
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)
  • Lime wedges for serving (optional)

Method
 

Preparation
  1. Cook the rice noodles according to package instructions. Once cooked, drain and set aside.
  2. In a large skillet or pot, heat the vegetable oil over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook until browned, about 4–5 minutes, stirring occasionally.
  3. Stir in the minced garlic and grated ginger, allowing the flavors to mingle for 1-2 minutes until fragrant.
  4. Pour in the coconut milk and add the red curry paste and soy sauce. Stir well to combine all the ingredients, bringing the mixture to a gentle simmer.
  5. Add the broccoli florets into the sauce, cover with a lid, and cook for an additional 5–7 minutes until the broccoli is tender.
  6. Gently fold in the cooked rice noodles, ensuring they are well-coated in the luxurious coconut sauce.
  7. Taste and adjust seasoning if necessary. Serve hot, garnishing with fresh cilantro and lime wedges, if desired.

Notes

For ingredient substitutions, snap peas or bell peppers can be used in place of broccoli. To enhance flavor, consider adding lime juice or fish sauce to the coconut sauce during cooking. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.