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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
Absolutely love this recipe… actually all of your recipes I’ve cooked are amazing!!! It was pouring rain in NYC and I didn’t get to the market so I improvised with this recipe as I often do with a lot of recipes but that’s what makes yours so great!!
Instead of 3 cups of coconut milk I just used 2, instead of opening another can I substituted a splash or 2 of chicken stock with a bit of cream ( I made your creamy chicken artichoke Marsala with orzo earlier this week which was amazing!!!) I had open in the fridge. Instead of Bok Choy I threw in about 3 hand fulls of fresh spinach at the end of cooking the sauce and I used fresh cilantro and basil (instead of Thai basil) and put in a tablespoon of Sambal in the sauce… came out amazing!!!
Hey Mandy,
Fantastic!! I am so glad this recipe was enjoyed, thanks a lot for making it! Thanks for sharing what worked well for you. xTieghan
Very tasty and extremely easy to make! Even my 7 year old, who is very picky, really enjoyed it. Our bellies thank you!!
Hey Amanda,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed. Have the best week:) xTieghan
This is comfort food to the max, quick + easy. Love the bok choy and kale in it, served over rice ramen. Splendid!
Hey Alyssa,
Wonderful! That’s so great to hear this recipe was enjoyed, thanks so much for making it! Have a great Friday:) xTieghan
I made this tonight and it was perfection!! I really loved how easily this comes together, the flavors are big and fresh, perfect for any season.
Hey Emily,
Wonderful!! Thanks a bunch for making this recipe, I am so glad that it was enjoyed! ☀️xTieghan
This is my family’s favourite! It’s on heavy rotation here.
My sons take turns making one meal a week, and this is my 11 year old’s favourite to make on his own!
Hey Leana,
Wonderful!! Thanks a bunch for making this recipe, I am so glad that it was enjoyed! ☀️xTieghan
Wow! This was so delicious! I didn’t have any bok choy or a substitute, but it was so good on it’s own. The chicken was tender and the sauce with noodles…so good!!
Hey Joy,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! xTieghan
Made this for dinner last night and it was incredible. Made it with 4 chicken thighs and my fiancé and I just about finished the entire thing.
This will be on heavy rotation in my house from now on. Absolutely delicious!!
Hey Lori,
So so glad this recipe was enjoyed, thanks a lot for giving it a try!! xxTieghan
Never cooked with coconut milk before so this was my first time trying it, made for the creamiest sauce! Really good, she nailed it again with the flavors: turmeric, red curry, shallots, garlic…perfecto!
Hey Natalie,
Happy Friday!! I am so excited that this recipe was enjoyed, I appreciate you giving it a try!! xTieghan
The whole family loves this (even the fussy 2 year old)! Just so delicious and warming! It’s definitely going to be added to our regulars as our Australian winter approaches.
Hey Jaimee,
Thanks a bunch for making this recipe, I am so glad it was enjoyed! xxTieghan
Made this tonight… its going to become a regular! So tasty! I used some kale because I couldn’t find bok choy anywhere.
Hey Emily,
So so glad this recipe was enjoyed, thanks a lot for giving it a try!! Kale is a great sub to use:) xxTieghan
This was an amazing recipe! We decided we wanted something lighter and tried this. Wow is all I have to say. We will be making this many more time in the future.
Hey Nate,
Awesome! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan
My super picky kids who literally only eat pasta, Kraft Mac n cheese, and hot dogs actually ate this chicken!! There must be a full moon or something, But whatever it is this meal will definitely be in my rotation!
Hey Rachel,
I am delighted that this recipe was enjoyed, thanks so much for giving it a go! xxTieghan
I have made this twice now, but with Brussels instead of the Bok Choy (just what I keep on hand). So delicious!! Thank you Tieghan!!
Hey Rebekah,
Fantastic! Thanks so much for making this recipe, I am it was enjoyed! xTieghan
This looks fabulous and I have it on our menu plan for this week. One quick question, can I use green curry paste as that is what we have in our pantry. I’m also going to assume that you don’t need rice noodles but can use regular rice OR do you think that the noodles make the dish?
Hey Susie,
Yes, green curry paste will work, obviously it will change the flavor and color of the dish. Also, any noodle you enjoy will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Another winner, Tieghan! Thank you!!
Hey Autumn,
Wonderful!! I am so so glad that this recipe was enjoyed, thanks a lot for giving it a try! Happy Sunday! xTieghan
I made this last night. It was my first time making any type of Thai dish so I had to purchase just about every ingredient. I followed the recipe exactly and it was insanely delocious! I’ll be making this again and again!!! Thanks for the recipe!
Hey Una,
Thanks so much for making this recipe, I am delighted that it was enjoyed! Have a great weekend! xTieghan