My Chicken Curry With Broccoli And Vermicelli Recipe
There’s nothing better than a warm, flavorful bowl of chicken curry, and this recipe is one of my absolute favorites. It’s the perfect mix of richness, creamyness, spices, and tender chicken, all coming together in a dish that’s comforting and satisfying (and easy to make!).
Whether you’re making this for a cozy weeknight dinner or impressing friends with your cooking skills, this chicken recipe delivers every time. I love how easy it is to make, and the flavors develop beautifully with just a little effort so it’s a perfect dish to make overnight as well. Try it out and let me know what you think!
Tips for the Best Chicken Curry
- Marinate the Chicken – Tossing the chicken in the curry paste before cooking helps it absorb all the flavors. Letting it sit for even 10-15 minutes before cooking makes a big difference.
- Sauté the Spices – Cooking the curry paste, garlic, ginger, and onions before adding the liquids intensifies the flavors. Don’t rush this step; it’s where all the magic happens!
- Adjust the Spice Level – If you like your curry on the milder side, start with less curry paste and add more as needed. Curry pastes can vary greatly in hotness so if you’re anything like me, it’s best to go little by little! If you love heat, throw in some fresh chili or extra red curry paste.
- Use Full-Fat Coconut Milk – It gives the curry a richer, creamier texture. If you prefer something lighter, Greek yogurt works too, but the taste will be slightly different.
Ingredients
- 600 g (1.3 lbs) chicken thighs
- 1 lemon (juice and zest)
- 2 tbsp honey
- 1 can (400 ml) coconut milk or Greek yogurt (I recently found out I’m somewhat intolerant to coconut milk so Greek yoghurt has been a great substitute!)
- 1 thumb-sized piece of ginger, minced
- 6 cloves garlic, minced
- 1 broccoli head, chopped
- 1 tbsp fish sauce
- 2 onions, chopped
- 1 handful Thai basil
- 4 tbsp oil
- 5 tbsp Thai red curry paste
- 1 tbsp turmeric
- 250 g (9 oz) vermicelli noodles
Alternative Ingredients
- Protein Options – If you don’t eat chicken, you can swap it for shrimp, tofu, or chickpeas. Tofu absorbs the curry beautifully, while shrimp cooks quickly for a lighter version.
- Vegetable Substitutions – If broccoli isn’t your thing, try bell peppers, zucchini, or spinach. Just adjust cooking times so they don’t get too soft.
- Dairy-Free Alternative – If coconut milk isn’t for you, Greek yogurt is a good substitute, though the flavor will be tangier. You can also try almond or cashew milk for a milder taste.
Step 1: Prepare the Chicken
In a large bowl, toss the chicken thighs with 2 tablespoons of red curry paste, making sure they’re fully coated. Let it sit for 10-15 minutes if you have the time, or while you’re prepping the next steps, this helps the flavors soak in.
Step 2: Sear the Chicken
Heat a pan over medium heat and add a drizzle of oil. Once hot, add the chicken and sear it on both sides until golden brown. This should take about 5 minutes per side. Remove the chicken and set it aside.
Step 3: Sauté the Aromatics
In the same pan, add the chopped onions, minced ginger, garlic, the remaining curry paste, and turmeric. Sauté for about 2 minutes until everything is fragrant and slightly softened.
Step 4: Build the Curry Base
Pour in the coconut milk, ¼ cup of water, honey, lemon juice and zest, and fish sauce. Stir everything together before adding the seared chicken back into the pan. Let it simmer on medium-high heat for 15 minutes.
Step 5: Cook the Broccoli
Add the chopped broccoli to the curry and let it cook for another 10-15 minutes or until the chicken is fully cooked and the broccoli is tender.
If you are using frozen broccoli, it’s best to cook it in a separate pan so your mix doesn’t get too watery!
Step 6: Prepare the Vermicelli
If serving with vermicelli, follow the package instructions. Most brands only take a couple of minutes to cook so it’s best to cook it last. Drain and set aside.
Step 7: Combine and Serve
Once everything is cooked, mix the vermicelli into the curry or serve it on the side. i recommend serving piping hot to get the most out of all the flavors. Enjoy!
