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Keeping things healthy, but still warm and cozy, with my 30 Minute Creamy Thai Turmeric Chicken and Noodles. This Thai inspired saucy curry is the simplest weeknight dinner. Made with flavorful Thai curry paste, creamy coconut milk, fresh herbs, and lime juice. Toss in seared gingery turmeric chicken and plenty of delicious noodles and it’s hard to beat this easy Thai curry. It’s the perfect any night of the week dinner that’s made in 30 minutes, hearty, and pretty healthy too.
Ingredients
- Boneless skinless chicken thighs or breasts
- Ground fresh turmeric powder
- Ground ginger
- Kosher salt and Black pepper
- Low sodium soy sauce or Tamari
- Raw Honey
- Sesame oil or or extra virgin olive oil
- Baby bok choy or one bunch kale
- Medium shallots
- Garlic
- Fresh ginger root
- Cilantro
- Thai basil
- Thai red curry paste
- Canned full fat coconut milk
- Fish sauce
- Rice noodles
- Sliced limes
- Shallots
- lemon juice
It feels like it’s been ages since I shared a new recipe, but here we are! The first recipe of 2021. Yes, there were a couple of New Years’ recipes last week, but with New Years’ falling on a Friday and then a long weekend, this is the longest we’ve gone without a new recipe….a whole four days! It felt very weird, and to be honest, it made me totally anxious. I love sharing daily recipes with you guys, it’s actually what I love doing most!
Anyway, I’m back, and we have a week full of fresh new recipes, starting with this cozy, but healthy, Thai curry. We all know I love my Thai inspired recipes and this one is no exception. It’s a hodgepodge of a few of my favorite Thai and Indian based recipes, just simplified into one quick 30 minutes curry that’s extra saucy and a little spicy.
So perfect for these bitter cold wintery days.
The Inspiration.
Like clockwork every January I find myself craving only the most colorful recipes. After months of overly hearty holiday recipes (which are of course delicious), I’m ready for more freshness come January. It’s weird how that shift happens almost immediately after New Years’.
But, you all know me, it’s the dead of winter here in Colorado, and so freezing cold at night. I simply can’t do a recipe that’s not warming, you know? We need creamy sauces, soups, stews, and even some carbs too. All are a must to help get us through these shorter frigid days.
Enter curry! Curries are so easy to load up with vegetables and spices, they make for the perfect winter dinner.
All the very quick details.
As you would guess with a 30 minute cook time, this Thai curry comes together pretty easily.
I like to start with the chicken. I toss it with a ground turmeric, ginger, soy sauce, and honey mixture. This step is key to creating a really flavorful chicken that’s savory, sweet, and spicy. Sear the chicken to give it a little crispiness and caramelization. Then toss in bok choy or any other hearty green and let them sear for a bit. At this point, you’ll remove everything from the pot so that the chicken and greens don’t overcook or lose their crispness.
Then I like to stir in a good amount of shallots and garlic, more ginger, and Thai red curry paste for even more flavor. The trick is to cook everything together for a minute or two before adding in the liquids. This will activate the flavors in the curry paste and give you a richer tasting sauce. Now, just add in all the liquid, stir back in the chicken and bok choy, and simmer everything together for a few minutes.
While that’s happening, boil some noodles. Any noodle works, rice noodles, egg noodles, and even regular pasta, but I love a very thin Thai Vermicelli Rice Noodle. By the time the noodles are ready, the curry should be ready as well.
As this cooks, the aroma in the kitchen is truly incredible. It’s kind of like your favorite Thai spot in town, but at home…so better.
The only real note I have for this recipe is regarding the fish sauce. I know this is such a controversial ingredient, but I always recommend giving the fish sauce a try. Yes, you can use soy sauce instead, but fish sauce is better for this dish. It’s my favorite Thai ingredient, it adds a very savory, salty flavor. And even if you don’t enjoy fish, you’ll enjoy this sauce. I know this from testing out every last Thai recipe I’ve shared with my picky, nonfish eating family members. They never notice a thing. Just be sure not to smell it, the smell isn’t the best, but the flavor is good.
Other than that little note, there’s nothing else to add! This one is simple, healthy, and delicious. Perfect (non-boring) recipe to really kick off the new year!! Oh and lastly, while it’s not traditional to Thai cooking, a side of fresh, warm naan is especially delicious with this creamy curry sauce. Just an idea!
Looking for other healthy dinner recipes? Here are my favorites:
30 Minute Coconut Milk Braised Chicken with Sweet Potatoes and Rice
Healthier Italian Wedding Soup with Lemon and Garlic
25 Minute Thai Black Pepper Chicken and Garlic Noodles
Lastly, if you make this 30 Minute Creamy Thai Turmeric Chicken and Noodles, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
What are the health benefits of turmeric?
According to Harvard Health Publishing, turmeric has health benefits for your immune system and helps with inflammation. Read more about its health benefits here: https://www.health.harvard.edu/staying-healthy/turmeric-benefits-a-look-at-the-evidence
How do you make golden milk with turmeric?
To make golden milk, combine 1 to 2 teaspoons of turmeric with 1 cup of warm milk, black pepper, cinnamon, and honey or maple syrup over low heat for about 10 minutes.
30 Minute Creamy Thai Turmeric Chicken and Noodles.
Servings: 6
Calories Per Serving: 606 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs or breasts, cubed
- 1 tablespoon ground turmeric
- 2 teaspoons ground ginger
- black pepper
- 2 tablespoons low sodium soy sauce or tamari
- 1 teaspoon honey
- 3 tablespoons sesame oil or extra virgin olive oil
- 4 baby bok choy or 1 bunch kale, chopped
- 2 medium shallots, chopped
- 3 cloves garlic, minced or grated
- 1 inch fresh ginger, peeled and grated
- 1/4 cup fresh cilantro and or Thai basil, chopped
- 1/4 cup Thai red curry paste, using more or less to taste
- 2-3 cups canned full-fat coconut milk
- 2 tablespoons fish sauce (or low sodium soy sauce)
- 8 ounces rice noodles, thick or thin
- sliced limes, mixed herbs, and thinly sliced shallots, for serving
Instructions
- 1. Toss the chicken with turmeric, ground ginger, pinch of pepper, soy sauce, honey, and 1 tablespoon oil. Let sit 5 minutes.2. Heat 2 tablespoons oil in a large Dutch oven or braiser over medium-high heat. Add the chicken and sear until browned, about 3 minutes, stirring 2-3 times. Toss in the bok choy and cook 2 minutes more, until just charred on the edges. Transfer everything to a plate.3. To the same Dutch oven, add 2 tablespoons oil, the shallots, garlic, fresh ginger, and cilantro/basil, cook 3 minutes, then stir in the curry paste. Cook until fragrant, about 2 minutes. Stir in about 2 cups coconut milk and fish sauce. Slide the chicken and bok choy back into the sauce. If you want more sauce, add the additional coconut milk…I always use 3 cups. Simmer over medium heat until the sauce thickens slightly, 5 minutes. 4. Meanwhile, cook noodles according to package directions.5. Divide the noodles between bowls and ladle the chicken and sauce over. Top each bowl as desired with herbs, shallots, and lime juice.
This post was originally published on January 4, 2021
This recipe sounds really good but could I use tempeh or tofu instead of chicken and switch the honey with pure maple syrup.
Hey Sarah,
Yes, I think that would work well here. I hope you love the recipe. Please let me know if I can help in any other way! Happy New Year! xTieghan
Hi, I look forward to your new recipes you’re one of a few who posts recipes nearly every day which I appreciate. I’m Asian and have tried most of your Asian inspired dishes and they are so incredibly good. I look forward to another year with your blog.
Hey there,
Thank you so much for your super kind message and following along! I am so glad you have been enjoying the recipes, I hope you love this one as well! Happy New Year! xTieghan
I guess haters gotta hate Ming but this is a great site for delicious recipes, your loss for not even giving them at try! Tieghan you are fantastic and inspiring with your recipes/blog….thank for all that you do!
Thanks so much for your kind message Mel1:) Happy New Year! xTieghan
one of my favorite recipes. added sweet potatoes as well. also love how you can easily press “SKIP TO RECIPE” if you don’t feel like reading the intro!!! not all bloggers let you skip to recipe! 🙂
Hey Alana,
Thank you so much for giving the recipe a try and your kind comment! Happy New Year! xTieghan
Hi there! I didn’t want that ugly comment to be the most recent, so I’m commenting before making the recipe, which I normally don’t do. I love your site and recipes! Sometimes I’m in the mood to read your stories and sometimes I’m rushed for time and just click the “skip to recipe” button at the top of the page. Thank you so much for your creative recipes and beautiful photographs! They made 2020 better for me. I wish you a very Happy New Year!!!
Hey Julie,
Thank you so much for your thoughtful and kind message:) I hope you love the recipe and thanks again for following along! Happy New Year:) xTieghan
This came up in my feed but there was so much bullshit I don’t care about. It’s been a long time since you post? I don’t fuckin care I kept skipping down the babble more babble yadda yadda I am not your long and never even saw the recipe. You suck. Your pictures suck too. Ohh let’s wrap noodles on the chopsticks!
Fuckin awful.
Hi there!
I’m so sorry you seem to be having such a bad week and are not enjoying my content. The great news is that no one is forcing you to to read or follow along. A little tip for you? If you don’t have anything nice to say, just don’t say it at all. It’s not going to make you’re day any better by berating others.
Anyway, I really do hope you’re week turns around for you!!
Love this new recipe. Will make soon. Bok Choy is a good choice.
Hey Joyce,
I am so glad you enjoyed the recipe, thanks so much for making it! Happy New Year! xTieghan
This recipe looks fabulous and, if I get Bok Choy, I’ll have all the ingredients! Thank you for posting the info on Special Angel’s Adoption. I just looked into it – a beautiful and precious work, so worthy of support.
Thanks again Tieghan, for your special recipes and Special Angels…?
Hey Lisa,
Thanks so much for reading along! I hope you love the recipe:) Happy New Year! xTieghan
Is there anyway you can start putting all the nutrition info on your delicious recipes? I love following you. Happy new year!
Hey Stephanie,
So sorry, at this time we only have the estimated calories available. Happy New Year! xTieghan
I’m going to try this with cauliflower. I think that could make a good chicken substitute!
Hey Jackie,
Sounds like a great idea, I hope you love the recipe! Happy New Year! xTieghan
Happy New Year! What kind of Thai red curry paste do you use. I followed the link in the recipe, but we don’t have anything like that where I live in Canada. We have tiny jars of Thai Kitchen or Blue Dragon. Would they be similar?
Hey Judy,
Thai kitchen red curry paste works great! I hope you love the recipe. Please let me know if I can help in any other way! Happy New Year! xTieghan
This looks amazing!! Could i replace the chicken with tofu or tempeh to make it vegan?
Thanks!!
Hey Diana,
Yes, I think tofu would work well here. I hope you love the recipe. Please let me know if you have any other questions! Happy New Year! xTieghan
I noticed it said meat balls too. I think it is just chicken nuggets though.
HAPPY NEW YEAR!!!!!
Hey Charlotte,
Yes, sorry for the confusion, it is just cubed chicken. I hope you love the recipe! Happy New Year! xTieghan
Are there meatballs in this recipe?? Did I miss something?
I like to start with the chicken. I toss it with ground turmeric, ginger, soy sauce, and honey. This step is key to creating a really flavorful chicken that’s savory, sweet, and spicy. Sear the chicken to give it a little crispiness and caramelization. Then toss in bok choy or any other hearty green and let them sear for a bit. At this point, you’ll remove everything from the pot so that the meatballs and greens don’t overcook or lose their crispness.
Hey Nancy,
Sorry for the confusion, there are no meatballs in the recipe, just cubed chicken:) I hope you love the recipe. Please let me know if I can help in any other way! Happy New Year! xTieghan
Oooh this looks delicious and I was also wondering what to cook for dinner this evening, so I think that I will give this a whirl. Hope that you have a good Monday Tieghan 🙂
Hey Colleen,
Thanks so much, I hope you love the recipe! Happy New Year! xTieghan