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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
Lovely lovely flavour! A ‘do again’ for sure!
Very filling meal!
Thank you!
Hey Jeanette,
I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan
Just made this for dinner tonight and did not disappoint! This got me out of my comfort zone but with an easy to make recipe. I am really appreciating the January Healthy recipe spotlight.
Hey Cate,
I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan
So excited to try this! Will the feature of being able to change the serving size ever come back? It was so convenient to be able to adjust the recipe given my smaller family size!!
Hey Sam,
I hope you love the recipe!! Let me know how it turns out:) We can consider that, yes! xTieghan
This is my first time commenting. Obsessed with this recipe!! I made it and spooned it over ramen noodles and it was creamy and delicious. I’m excited to spoon it over rice for lunch tomorrow, too.
Also, on behalf of the eye-roll I did when I read the negative comment – I sincerely love reading your content. I love the background on why you chose this recipe, what your process was, what you suggest, etc. To the person who apparently wants recipes but no human contact – Bless your heart! You can totally order fast food and mind your business, boo.
Hey Elaine,
I am thrilled you liked the recipe, thanks so much for giving it a go! Happy Sunday:) xTieghan
Delicious! Definitely took longer than 30 minutes, but worth it. Ended up marinading the chicken for about an hour (phone call) but it was fine. Used green curry, as didn’t have red, and cut down due to comments. Good thing, as it was fairly spicy. Also didn’t have bok Choy but had nappa cabbage which was a delicious substitute. The lime at serving made a beautiful difference. Will definitely make again! Thanks #halfbakedharvest!
Hey Natalie,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Sunday:) xTieghan
I am addicted to this recipe. I add thai chili oil (we like everything spicy) So much flavor!
Hey Tajuana,
I am so glad this recipe was enjoyed, thanks a lot for making it! Have a great weekend! xTieghan
This was so excellent. I didn’t have any bok choy, so I subbed spinach, which worked well. It was super simple, quick, and totally delicious. I had black rice noodles, so used those. They made a pretty contrast to the color of the sauce. Also added some chopped cashews as garnish. The sauce was amazing. Family loved it. This is a keeper.
Hey Julianne,
Thanks so much for giving the recipe a try. I am so glad that it was enjoyed!! xTieghan
Love the curry flavors and the lime, but this was waaaayyy too much fish sauce for my taste. 2 Tablespoons is just too much saltiness — it overpowered the other lovely flavors from the garlic, ginger, curry paste, etc.
Hey Peri,
So sorry you did not enjoy the fish sauce, next time just cut it back to your liking:) xTieghan
Hubs and I could not believe how AMAZING this recipe was! ? thank you so much for sharing such simple and amazing recipes!!
Hey Carolina,
Thanks so much for giving the recipe a try. I am so glad that it was enjoyed!! xTieghan
I’m a new reader and have enjoyed trying some new recipes. I halfed this recipe and used chicken thighs but no fish sauce. I just can’t do the fish sauce. I think it could use some extra spice, and even though i’m a pasta lover I was thinking rice might be better. Any reason why pasta works better here?
I have an electric stove and turned the heat up hoping to get the same type of char I see in your pics. However, i just couldn’t seem to get there. Any tips? Especially for the bok choy.
I used a whole can of coconut milk because I like more broth. I notice that a whole can is 7 servings at 100 calories per serving. This seems to make the dish way more caloric than posted for just three servings. Can you cut the coconut milk with something to cut down on calories but still have a lot of broth? Thank you!
Hey Wendy,
Thanks for giving the recipe a try. My family enjoys noodles with this recipe, but you can certainly use rice. I find my cast iron skillet gives the best char:) If you want to use chicken broth in place of the coconut milk that would work. I hope this helps! xTieghan
Made tonight and it was another hit from HBH. My 2.5 year old lived the broth. I added orange peppers for some more veg. We only had vermicelli rice noodles but next time I would use medium ones. PS love your recipes and cookbooks. Your pictures are beautiful, especially noodles wrapped around chopsticks 🙂
Hey Sarra,
Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan
Good gravy! That was delicious! We used green curry cause that’s what we had and put it over rice. Soo so good!
Hey Melissa,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan
This is such a long overdue review. I’ve been making recipes from your blog about 2-3 times every week for the past few months. There hasn’t been ONE I didn’t love. Finally after making this dish I looked at my boyfriend and said “I can’t live another day without her cookbook” and I finally ordered it. Thank you thank you!
Hey Maria,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan
We had this for dinner tonight and it was really fantastic. This is the more ‘exotic’ end of our spectrum so I was worried we were going to find it too spicy, but we both really enjoyed it. Many ingredients that in isolation we are wary of but this dish comes together perfectly for a hearty, comforting and exciting dish. Will become a regular!
Hey Jenny,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan
So excited to make this tonight!!! You are the real MVP for making it easy to whip up meals in 30 minutes. I love Thai food and have been feeling under the weather- this should fix me up! 😉 I may even throw some serranos in there hehe
Hey Lucia,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan