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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
Wow! Very good recipe! We had this over rice. The rice soaked up the soup, it was divine! I also added some curry powder to the chicken. I told my husband on busy nights the chicken alone would go well on their own. Well done madam! This is a keeper for sure!
Hey Josie,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for giving it a go! xTieghan
This was incredible! SO much flavor! I did double the grated ginger just because we adore ginger 🙂 Everyone loved this dish. Will be making this again very soon. I am wondering if cubed sweet potato or yam would be a good chicken alternative, maybe toss it in the marinade and bake it?? I may give it a shot! Thanks for this great recipe!!
Hey Wendi,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for giving it a go! Sure, I think that would be delicious. xTieghan
Hi, I love this recipe, I have made it once and it was delicious! Just wondering, would it work i the slow cooker? Thanks!
Hey Nicola,
Thanks so much for making this recipe, I am so glad that it was enjoyed! You could try the slow cooker, I would just keep the noodles separate! xTieghan
Making this recipe for a second time. It was delicious but a bit too heavy so going to substitute some of the coconut milk for chicken stock and use tofu to try to see if that makes it any lighter. I do disagree with the comments saying it was bland, add some Thai basil and coriander at then and it is full of flavour !
Hey Ilinca,
So great to hear! Love that this recipe was enjoyed and thanks so much for making it! Have a great week? xTieghan
So incredibly delicious!!! Super easy and extremely quick. Couldn’t recommend it more. I adored it. Added some chili flakes for a bit of a kick ?, so freakin good.
Hey Kavee,
Thank you so much for giving this recipe a try, I am delighted that it was enjoyed!! Have a great weekend! xTieghan
Not only is this easy to prepare, it is absolutely delicious! Five stars all the way!
Hey Suzanne,
Awesome! I am thrilled that this recipe was enjoyed, thanks for making it! Happy Friday:) xTieghan
This was was delicious! Will definitely add to the regular dinner rotation!
Hey Tara,
I am delighted that this recipe was enjoyed, thanks so much for making it!! xTieghan
Hi!
Love all your recipes and have made so many already! Just wondering if you think it’d be a good idea to do 1 full fat coconut milk can & one non fat. I’m making this tonight 🙂
Hey Maggie,
That would be just fine to do. I hope you enjoy the recipe, please let me know how it turns out! xTieghan
Just made this for a second time and it’s a hit! I added some mushrooms this time and it makes it a bit more hearty. Looks like it’s going to be a staple in our home!
Hey Shereen,
I am thrilled this recipe was enjoyed, thanks so much for giving it a try! ?xTieghan
2 tablespoons of fish sauce is a little too overpowering for me so I ended up adding more coconut milk and curry paste try to offset it. Not my favorite coconut milk/curry recipe that you have but you have such other good ones it’s hard to beat!
Hey Cat,
Thanks so much for giving the recipe a try! xTieghan
I’ve made this twice in last two weeks. The first night I made it our middle son asked for it the following week before he left the kitchen. We are thankful for your yummy meals!!
Hey Mary,
I really appreciate you giving this recipe a try, I am so glad it was enjoyed.? xTieghan
I made this for a quick lunch for my husband and I….we both keep sneaking back to the kitchen for a bit more. Absolutely perfect! Yum!!
Hey Kelly,
Thanks so much for making this recipe, I am thrilled that it was enjoyed!! xTieghan
I had high hopes
Hey Didi,
So sorry you did not enjoy the recipe, was there something I can help you with? Let me know! xTieghan
Threw it in instant pot! Came out great! Delicious!!!
Hey Christina,
I am absolutely delighted that you enjoyed the recipe, thanks for making it! Have the best week☀️ xTieghan
Both the chicken and curry are so easy to make AND flavorful! I served with thick rice noodles but would rec thin to absorb more of the curry sauce. Thank you for saving Sunday evening dinner!
Hey there,
I am absolutely delighted that you enjoyed the recipe, thanks for making it! Have the best week☀️ xTieghan