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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
I’ve made this twice now- the first time I followed the recipe exactly as written, but then last night I was really craving something curry-ish and the chicken was too frozen to thaw in time for dinner, I didn’t have kale or bok choy, and I somehow ran out of scallions for the time time, I dunno, ever. So I used shrimp and scallops as my protein, subbed broccoli for the greens, and sliced up some red onion to stand in for the scallions and, let me tell you, still SO good! I love the versatility of this recipe and how forgiving it is. Want more turmeric? Go for it! More coconut milk? Have at it! It’s damn-near impossible to mess up 🙂
Hey Andrea,
I am thrilled you enjoyed the recipe. Thanks for giving it a try! xTieghan
Had some trouble with the boy choy last time so I’m thinking of substituting Kale…would you suggest adding it with the chicken like the boy choy or just adding it raw at the end? Thank you!!
Hey Sara,
I would go ahead and add it raw to the broth at the end. I hope you love the recipe! xTieghan
Absolutely delicious! Just a smudge on the rich side, but SO SO good! I will definitely make it again!
Hey there,
I am delighted you enjoyed the recipe, thanks so much for giving it a try! xTieghan
Hi. Love your recipes. I found I had to run this down with a longer boil at the end to thicken. Served with rice. So delicious. Thank you!
Hey Kim,
I am delighted you enjoyed the recipe, thanks so much for giving it a try! xTieghan
Made this recipe once already and absolutely loved it! Not a huge fan of the taste of coconut though and was wondering if I could switch it out for heavy cream?
Love everything you have on your page and both your books!
Hey Amanda,
I am delighted you enjoyed the recipe, thanks so much for giving it a try! Heavy cream would be totally fine to use:) xTieghan
I made this last weekend, and it was delicious! I recently started Weight Watchers, and this is only 9 points when you substitute light coconut milk. This tasted like a guilty pleasure, without breaking my diet at all.
Hey Jennifer,
I am thrilled you enjoyed this recipe, thanks so much for making it! Happy Sunday! xTieghan
We love this recipe!! I made twice
Thanks so much Celi! xTieghan
Loved it. Very subtle flavoring. I took too much time to prep the chicken, otherwise it’s a quick delicious meal.
Hey Leigh,
Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan
I loveeee all of your recipes! Thank you for creating such amazing content. Everything you do is delicious and the presentation always blows my mind. Your recipes have inspired me to cook more and not be intimidated by it!
So thank you!
And…. can I use heavy cream or half & half instead of coconut milk here? My hubs is allergic to coconut.
Hey Marica,
Thanks so much for your kind message and making the recipes! You can use any milk that you enjoy here. I hope you love the dish! xTieghan
Have had this recipe on my list to make ever since this was posted. Made it last night after a long day full of hiking and it hit the spot!
Hey Caiti,
Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan
Love this recipe !!! We love everything we have tried from your cookbook and blog. Can you tell me where you got your bowls, spoons and chopsticks? I’m in need of especially spoons and chipsticks. Thank you
Hey Marla,
Sorry I do not have a link for the bowl or chop sticks, here is a link for the spoons: https://shopstyle.it/l/bqJCS
I hope you love the recipe, please let me know if you have any other questions! xTieghan
Love It! Made It with spinach instead of bok choy (added at the end with the chicken so it can wilt in the hot sauce). I also did not have red curry paste so I mixed tomato paste with curry powder and let it caramelize a little bit. Perfect dish for a cold winter night.
Hey Michal,
I am so glad you enjoyed this recipe. Thanks a lot for giving it a try and happy Sunday! xTieghan
This was so tasty! My first recipe from you and it turned out fantastic. The only thing I changed was instead of coconut milk I only had canned coconut cream. I will definitely be making this again. There were no leftovers! My husband gobbled up every last bit
Hey Rachel,
Thanks so much for making the recipe, I am delighted it was enjoyed! Have a great weekend:) xTieghan
I pulled up a HuffPost list of the ten best Jan Instagram recipes…this was the only one that looked good, and of course, of COURSE, it’s half baked harvest, purveyor of my house’s current favorite weeknight dinner, honey sweet potato tahini bowls. This is going in the hopper for next weekend..looks soooo good.
Hey Davey,
Thanks so much! I hope you love the recipe, let me know how it turns out! xTieghan
Hi- could you recommend a less spicy curry paste? My kids are wimps. Thanks!
Hey Joanna,
Red curry paste is the most mild, you can always reduce the amount you are using. I hope you love the recipe! xTieghan