Saucy Coconut Braised Chicken with Rice Noodles and Broccoli

• servings: 6 servings
• active time: 15 minutes
• total time: 40 minutes

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

Directions

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.

Nutrition

• Calories: 658 kcal