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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
Thank you for another great recipe!! I live in south Florida and it’s a little chilly here (64f) today and I was craving something like this. I have never cooked with bok choy before, and I chopped to whole ones into 4 quarters and got them a little charred as you instructed. However, I found them a bit difficult to eat… are you supposed to cut the end off after charring them? Or leave them intact? I also used ramen noodles, as they were all I had. I turned out perfect. Thank you ?
Hey there,
I am so glad that the recipe was enjoyed, thanks so much for making it! For easier eating you can totally chop the box chop more! Have a great week:) xTieghan
OMG! So delicious. I didn’t brown the chicken enough and wish I had charred the bok choy. The shallots looked more like they were quartered and not chopped. The sauce itself was amazing! More sweet than spicy. My 19 year old grandson and I cook together every Sunday and try out a new recipe each week. This was definitely a keeper. Did take more than 30 minutes even with the two of us but will make again. Used my Le Creuset which is the best investment I have ever made.
Hey Jean,
I am so glad that the recipe was enjoyed, thanks so much for making it! Have a great week:) xTieghan
Absolutely delicious! Drank the sauce right out of the bowl. I replaced the Red curry sauce with Green and it tasted so light and fresh but with a punch of flavor. Thank you for this one! Requested as a repeat after the first bite 🙂
Hey Jordyn,
I am thrilled that you liked the recipe, thanks so much for giving it a go! Have an awesome week:) xTieghan
Super yummy! Easy to put together and so flavorful. Whole family loved it, even the picky eater!
Hey Ann,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy Sunday! xTieghan
Made this recipe and it was amazing! I love curry and this was top notch. I did let it simmer towards the end a little longer and added the fish sauce as recommended.
Hey Christy,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy Sunday! xTieghan
Red curry is typically spicy. Can I use green instead?
Hey Nora,
Yes, green will work, but red is actually the mildest of all curry pastes:) I hope you love the recipe! xTieghan
Adding this recipe to our dinner rotation! To all the vegans/vegetarians out there, I easily swapped the chicken for 2 packages of Sweet Earth Chick’n and it worked beautifully! Charring the bok choy was a real treat – I could have eaten a plate of just that! Delicious meal!
Hey Emily,
I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan
I made this for Friday night dinner and it was INCREDIBLE! As two Aussies used to the best Thai food, adrift in Europe, we were transported home. Thank you ?
Hey Claire,
I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan
We are trying this tonight because it looks soooo yummy! I have a question. 3 cans of full fat coconut milk seems like an awful lot of fat, and I am trying to avoid too much fat in my diet. Would swapping out a cup of the coconut milk with chicken broth be ok? I know it won’t be as creamy, but it will save at least a little fat. Thank you in advance!
Hey Collanne,
Yes that would be fine to do. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was SO delicious! We got snow on Sunday and our power went out, but I was still able to make this on our gas stove…it was perfect for a snowy night! Definitely a keeper.
Hey Brittany,
I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan
Tieghan, this recipe is fantastic! So flavourful and satisfying! I have to agree that the fish sauce is key. 🙂
Hey Pam,
I am so glad the recipe worked out for you! Thanks for making it:) Happy Friday! xTieghan
This was excellent! Easy to make and so so good. I added some sweet potato and a bell pepper because I had it on hand, and I used only one can of coconut milk because it’s all I had. Finishing it off with some lime juice really made a difference!
Hey Joanna,
I am so glad the recipe worked out for you! Thanks for making it:) Happy Friday! xTieghan
Hi! I tried this and loved the results, but if I wanted to make it with a bit more spice,,, what would you add??
Hey Cynde,
Thanks so much for making the recipe, I am so glad it was enjoyed! You could use cayenne or chili flakes for more spice. xTieghan
Soooooo delicious!!!! I had to alter it a bit for our fam. One of the kids is sensitive to coconut milk so I used one cup of it (they seem good with smallish amount) and then I used 3 more cups of organic chicken broth, if slightly less creamy. The recipe is so so full of flavour!!! And I really appreciate reading everything step by step. Your insights as you cook are invaluable!! Thank you!! Another wonderful recipe that’s already been printed out and is in my family recipe book!
Hey Shell,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan
Made this last night, soooooo gooooddd!!! Everyone loved it!! Next time will use 2 cans/4 cups coconut milk to get more soup. Really wish there were leftovers…..
Hey Molly,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan