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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 if you don’t have a Dutch oven? What else can be used?
Hey Ray,
Any large soup pot will be great. I hope you love the recipe, let me know how it turns out! xTieghan
I just made this- SO GOOD! Even my picky husband absolutely loved it and got a second helping. Just th right amount of spice. Absolutely perfect.
Quick tip- I use scissors to cut the chicken into cubes. It’s a trick my best friends Filipino mom taught me. 🙂
Hey Stacy,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Happy Sunday:) xTieghan
Absolutely excellent! The evening began with my husband bemoaning, “we’re having chicken again” and turned into “you can make that every night!” Thanks for another great recipe!
Hey Elizabeth,
Thank you so much for making the recipe, I am thrilled it was enjoyed! Have a great weekend:) xTieghan
This dish was INCREDIBLE. It tasted like it came from a restaurant. My only problem is that it definitely didn’t take me 30 mins to make! Maybe I’m slow at prep but it took me a lot longer than just 30 mins. ?
Hey Laura,
Thank you so much for making the recipe, I am thrilled it was enjoyed! Sorry it took you longer than expected. Have a great weekend:) xTieghan
Well, that was so flavorful! Thank you for a wonderful recipe. A great use for my Aerogarden Thai Basil. This is a keeper
Hey Marilyn,
Thanks so much for making the recipe, I am delighted it was enjoyed! Happy Friday:) xTieghan
Made this twice already! My husband and I loved it!!
Hey Racquel,
Thanks so much for making the recipe, I am delighted it was enjoyed! Happy Friday:) xTieghan
Easy, flavorful, and a hit with the entire family.
Hey Dena,
Thanks so much for making the recipe, I am so glad it was enjoyed! Thanks! xTieghan
Tieghan I made this today for lunch and I absolutely loved it! I halved your recipe and still got 4 decent portions out of it paired with 1/2oz dry rice noods per serve. I’ve tried so many of your dishes and recently got a Staub dutch oven so I was so pumped to try it out. My only modification was that I wanted it to be super soupy – so I added a whole can of light coconut milk and a cup of chicken stock to the halved recipe. Fabulous! Thank you.
Hey Laura,
Thanks so much for making the recipe, I am so glad it was enjoyed! Thanks! xTieghan
If I don’t want to use coconut milk, what can I use instead?
Hey Grace,
You can use another milk that you enjoy! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Really nice. I used the 3 cups of coconut milk too, substituted the greens for asparagus and broccoli and used Udon noodles. Was also nice with a sprinkling of chilli flakes. Will make again.
Hey Alysha,
Thanks so much for making the recipe, I am delighted it was enjoyed! xTieghan
I made this and it came out delicious, everyone loved it! We wanted to drink the sauce it was so yummy. This is going to be in heavy rotation at my house. Next time I’m going to try it with shrimp. Thanks for posting!
Hey Sharon,
Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan
So good! Perfect for chilly weather. I used 2.5 tbsp of red curry which was perfect for my family. The only other changes I made were adding red cabbage in addition to the bok choy for more veg, 1/4 cup of broth because the 3 cups of coconut milk was a bit too rich and not quote brothy enough for me, used only 1 tbsp of fish sauce, and I let everything simmer for at least 25 minutes so all of the flavors could really combine. I also only had udon noodles but they were fantastic. This will definitely become a household staple!
Hey Mandi,
I am so glad that you enjoyed the recipe, thanks so much for making it! Have a great weekend:) xTieghan
This was so yummy. I was a little worried when I was cooking it because the fish sauce made it smell so fishy. I thought I’d used too much. But no worries. It was a very subtle flavor. A perfect balance.
Hey Melissa,
I am so glad that you enjoyed the recipe, thanks so much for making it! Have a great weekend:) xTieghan
I happen to have Thai green curry sauce, not paste,on hand (accidentally bought it, and it’s rather hot, unfortunately). Could that work somehow instead of the red curry paste?
Hey Rebecca,
You could definitely use that, just note it will change the flavor profile of this dish. I hope you love the recipe, please let me know if you have any other questions! xTieghan
So delish! Prob one of my top fav dishes. Followed recipe exactly. 2 cups of coconut milk was plenty for us! Flavors are amazing!
Hey Yuliya,
I am thrilled you enjoyed the recipe. Thanks for giving it a try! xTieghan