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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
What can be used instead of coconut milk? Is there an alternative that
would work best? Love the recipe – can’t do coconut milk due to a family alergy.
Hey Susan,
Really any milk that you enjoy will work here! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this last night. Followed instructions and ingredients (subbed broccoli for the Bok choy and used sesame oil). The meal was good, my family really liked it but I didn’t find it as flavourful as expected given the ingredients. I ate the leftovers today and the flavours just sang! Definitely recommend, it was easy to find ingredients/prepare. Next time I will make one day ahead for flavours to develop. Thanks Teighan!
Ps. Got your Simple cookbook for Christmas. Going to start testing recipes this weekend. 🙂
Hey Dina,
Thanks so much for trying the recipe. I am glad you enjoyed it! xTieghan
I would like to offer some constructive criticism here…firstly, my feeling after making this was that if I had followed the basic instructions on a jar of red curry paste, the flavor would have been much fuller.
Once you cook the chicken, nothing will be crispy after you put it back into the curry so this shouldn’t be one of the descriptors. In your photos it looks more like the chicken was placed atop the curry than in it as is advised.
Last, it seems there is no advice to add palm sugar or brown sugar to the curry which is required to really tie everything together. I felt this was a waste of many extra ingredients and would be definitely disappointing to people who have eaten Thai curry before and a poor intro for first timers. It can be so much simpler!
Hey Sarah,
So sorry you did not enjoy this recipe, please let me know if I can help for next time! xTieghan
I just finished the last of the leftovers from this meal. I can’t wait to make it again, it was beyond delicious!
Hey Therese,
Thanks so much for trying the recipe. I am glad you enjoyed it! xTieghan
Looks good! I know a lot of your recipes use coconut milk. In order to help stop the milk from separating when it hits that hot pan is to stir a little corn starch into the coconut milk before adding it to the pan. Also then lower the heat to make sure it stays at a true low simmer and stir constantly.
Hey Corey,
Thanks for your tip with the coconut milk! xTieghan
Super delicious, especially on a cold night! Made this tonight and the chicken is so flavorful! Thank you.
Hey Lynn,
I am thrilled that you enjoyed the recipe, thanks so much for making it! xTieghan
Hi love! Sorry for that nasty comment- hope you weren’t dragged down by it as your TRULY everyone’s favorite chef and blogger. Quick Q – could you adapt this in the instant pot and if so, how?
Sorry if i missed it and THANKS for being so incredible! Your recipes are always the highlight of my day.
Lots of love from Denver ❤️
Hey Shea,
Thanks so much for your super kind message! I would add everything to the instant pot and cook on high pressure for 5 minutes. I hope you love the recipe! xTieghan
Really good! I added the double amounts of red curry paste because I enjoy spicy food. I am a big fan of your recipes, this one and your nonnie’s kentucky derby pie are my favorites!!
Hey Fana,
I am thrilled that you enjoyed the recipe, thanks so much for making it! xTieghan
Made this tonight and it was a home run! Made a plant based version with chickpeas for myself and the chicken for my husband. For the chickpeas, I made the same marinade as the chicken with a sub of coconut aminos for the soy. Then roasted them on 425 for 25 mins. Definitely will be making naan next time. 🙂
Hey Candice,
I am thrilled that you enjoyed the recipe, thanks so much for making it! xTieghan
Such a good recipe! My whole fam gave it 10/10.
I added julienned carrots and even my 8 year old ate it!
Lightened it up with only 1 can coconut milk (full fat) plus chicken broth.
Lime on top is key!
I did both broccoli and bok choy since I knew my kids likely wouldn’t eat the bok choy. But they devoured the rest.
Thanks Tieghan, amazing!
Hey Steph,
I am thrilled that you enjoyed the recipe, thanks so much for making it! xTieghan
I made this Tieghan and it was super delicious, Thanks for the recipe, my family loved it too 🙂
Hey Lucy,
I am thrilled that you enjoyed the recipe, thanks so much for making it! xTieghan
Hi Tieghan! Just wondering if there is anything I can use instead of the red curry paste? Or is that pretty important?
Hey Keriann,
The red curry paste is pretty key here! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this for dinner last night and it was AMAZING!!! My hubby raved about it! We both really enjoyed the bold thai flavor!
Hey Jess,
I am so thrilled that you enjoyed the recipe, thanks so much for making it! Have a great week:) xTieghan
Hi Tiegan..your Asian inspired dishes are my favorite. Making this tonight and I know it will be delicious. Do you think brown rice ramen noodles would work here?
I
Hey Lisa,
Yes, I think that would work well. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Wonderful! Will definitely be making this again. Used the soy sauce and loved it, but plan to try the fish sauce next time.
Hey Kirsten,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan