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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
10/10! I was craving soup and had a lot of Thai ingredients from HBH’s other meals – I used Tieghan’s search tool and landed on this, despite it being a little out of my comfort zone. It was ABSOLUTELY incredible – even when made by an armature cook like me. I plan to make again next week too it was THAT good. Recommend!!! Thanks T!
Hey Kaylyn,
I am so so glad that you liked the recipe, thanks a lot for making it! Happy Friday:) xTieghan
Absolutely delicious recipe, thanks for sharing.
We did add more veggies, red pepper and shredded kale. yum!
Hey Judy,
I am so so glad that you liked the recipe, thanks a lot for making it! Happy Friday:) xTieghan
I made this last week and it was the BEST! the broth just tasted like a massive hug. I also used bone broth in place of chicken broth and just felt myself recharging, haha. Amazing recipe. Will sure be making again.
Hey Hannah,
I am so thrilled that you have enjoyed this recipe! Thanks so much for making it:) xTieghan
Omg this was AMAZING. You always nail it on the flavor profiles and this was no exception. Sooo bold and yummy. 1000% a make again!! It Wasn’t too hard at all. Just had to prep all the ingredients before starting to cook :)) thank you for your awesome recipes!
Hey Sabrina,
I am so thrilled that you have enjoyed this recipe! Thanks so much for making it:) xTieghan
My family LOVES this recipe! In fact, I’m making it tonight for the second time this week at their request. It is easy to assemble and is so filling and delicious. Definitely at the top of our long HBH “favorites” list!
Hey Christa,
I am so thrilled that you have enjoyed this recipe! Thanks so much for making it:) xTieghan
incredibly delicious. i made this two weeks ago and i’m making it again today. my partner is allergic to sea creatures so i don’t use the fish sauce (bummer!) but it’s still very good! i put in extra kale and it’s still amazing. this will be on rotation at my house for a long while.
Hey Annie,
I am so thrilled that you have enjoyed this recipe! Thanks so much for making it:) xTieghan
This had a lot of conflicting flavors that didn’t really meld well together.
Hey there,
So sorry you did not enjoy the recipe, please let me know if I can help in anyway! Have a great week:) xTieghan
First recipe I have tried from this website. Definitely tasted the Thai flavors and it was delicious. I did however except it to have a more spicer flavor.
Hey Ann,
Thanks for making the recipe, I am so delighted that it was enjoyed! You can always add extra spice to your liking. Have a great week:) xTieghan
I’m reviewing as I eat this…my first HBH recipe, it turned out so well! I wish I had an option of uploading a picture.
Made this during a long conference call so it took me a bit longer because I was somewhat distracted. Perfect thing for a cold, snowy day in Chicago. The recipe is quite foolproof as I had to make some substitutions as I wanted to use up some items left in my pantry. I prefer mine to have more broth so I’d definitely recommend to go with 3-cups of the coconut milk. I didn’t have enough so I added in some vegetable broth to make sure it had enough broth, I’d add more next time as it reduced down more than I would have liked. I added in shredded carrots to give a little crunch.
I’ll most definitely be making this again.
Hey there,
Thanks for making the recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan
My first recipe that I have made from you and it was absolutely amazing! Shared the recipe with my mom and a few friends!
Looking forward to trying more!
Hey Rachel,
I am so thrilled that you enjoyed the recipe, thanks so much for trying it out!! xTieghan
My only problem with this recipe is that I couldn’t stop eating it and ended up with a tummy ache from being so full! 🙂
We used tofu instead of chicken and opted for kale instead over bok choy and our meal was delicious. And of course we had to make a batch of fresh naan to serve with this.
We will definitely be making this again – thanks for the incredible recipe!
Hey Anna,
I am so thrilled that you enjoyed the recipe, thanks so much for trying it out!! xTieghan
Made this last week and it was delicious! This is going to become a regular weeknight meal for me! The only thing was it absolutely took me longer than 30 minutes. Wish I timed it but it took a while.
Hey there,
I am so thrilled that you enjoyed the recipe, thanks so much for trying it out!! xTieghan
This dish is amazing! I made it last night for dinner. So so flavorful and yummy!
Hey Tracey,
I am so thrilled that you enjoyed the recipe, thanks so much for trying it out!! xTieghan
Love your blog and have made some of your baked goods which came out perfect! This was my first time trying one of your dinner recipes, and while it came out amazing, it took me waaaay longer than 30 min (closer to 2.5 hrs!). A lot of the time was spent chopping, peeling, grating, etc so maybe it would be more realistic to include that in the cooking time? Otherwise it came out amazing! Just not a weeknight dinner unfortunately 🙁
Hey Gina,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Sorry this took you longer than expected:) xTieghan
Hi! I’m trying this recipe tomorrow, but I don’t have a Dutch oven or a braised. What might I use instead? Can’t wait to try!
Hey Kaitlin,
Any large soup pot will also work. I hope you love the recipe:) Thanks! xTieghan