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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
So many haters! This looks amazing, I love Tieghan’s recipes and will definitely try this. If the flavor isn’t enough then add some salt or spice!
I always adjust salt/pepper etc to taste… everyone has their own preference. We’re not all robots following her directions to a T. Hopefully everyone making these recipes can learn something about cooking and be able to adjust to their own personal taste. I know following her recipes has definitely helped me better understand seasoning and flavor and I’m so appreciative!
Hey Lauren,
Thank you so much for your kind message and reading along, I am so glad you have been enjoying the recipes:) Happy New Year! xTieghan
Hey Ming. Why don’t you Ming your own business. Your language is foul.
Can’t wait to make this tomorrow. I’ll be sure to leave a review after I make it.
Thanks for all your fabulous recipes!
Hey May,
I hope you love the recipe!! Happy New Year! xTieghan
Making this tomorrow night! Loveeeee your recipes!!!
Hey Ashley,
I hope you love the recipe! Happy New Year! xTieghan
WOW!!! Everyone of your recipes is better than the one before! I always say, “ This is my Favorite!” Then I try another! This is right at the top of my list! I substituted cauliflower rice for the noodles and used 6 baby boks. Absolutely DELICIOUS !!! Thank you!! Ohhh and that Min lady or whatever her name is, can go F**k herself! She has no idea what she is talking about.
Hey Cathy,
Thanks so much for trying the recipe. That is so great the recipe was enjoyed! Happy New Year! xTieghan
Now, I am a big Half Baked Harvest fan and I have done many of Tieghan’s recipes, but this one was unfortunately underwhelming. I just made this tonight for my family, almost all the same, but with kale rather than bok choy. Not very much flavor at all, even with the amount of shallots and garlic. It was pretty tasteless. Disappointed, but excited to try another dish none the less.
Hey there,
So sorry you did not enjoy this dish, please let me know if I can help in anyway! Happy New Year! xTieghan
Love love this recipe. Made it with itois onions, green beans and arugula, cilantro and a little basil from my garden.
Hey Deanna,
Thanks so much for trying the recipe. That is so great the recipe was enjoyed! Happy New Year! xTieghan
I love this type of recipe, thank you, Tieghan! Oh, since you mentioned on your stories your “messy” kitchen, I think homes (more than just houses) need to be a bit messy to be inviting and cozy. When it’s too well organized, it looks more like it’s from a decoration catalog, cold and impersonal.
Hey Mel,
Thank you so much! I love this mentality, and you are so right about a cozy home:) Happy New Year! xTieghan
Tieghan, you nailed this one! But you basically always do.
The flavors are absolutely awesome. I saw the recipe today and fixated and obsessed over it at work all day till I changed our dinner plan and I’m glad I did! Our favorite Asian inspired dishes of yours are the caramelized shallot ramen and cashew chicken, and now this one is up there too. Thanks for the great Monday dinner!
PS I am saying some prayers that ‘Ming’ finds some intensive anger management therapy, and maybe takes a break from the internet for a beat..
Hey Jen,
Thanks so much for trying the recipe. That is so great the recipe was enjoyed! Happy New Year! xTieghan
Can’t wait to try this recipe.Thank you..
Hey Maria,
Thanks so much for trying the recipe. That is so great the recipe was enjoyed! Happy New Year! xTieghan
When you print this recipe, the amounts of ingredients are different – 1 pound chicken, 2t ground turmeric, yet same amount of soy sauce as for 1.5 lbs, etc – very confusing ( I double checked, same website, same photo, same directions.
Hey Mary,
So sorry about that, it is working on our end so I’m not sure what could be happening for you. I would try it again! Happy New Year! xTieghan
Hi! I absolutely love your recipes!!
Just wanted to ask about when you add the coconut milk- it says “add in about cups of coconut milk”. I’m wondering how many cups you say to add in this part?
Thanks!
Hey there,
So sorry for the confusion, it should say about 2 cups. I hope you love the recipe. Please let me know if I can help in any other way! Happy New Year! xTieghan
Hello!
I just finished making this! It tastes really good 🙂 I have a couple of questions about the Bok Choy…did you leave it in big half pieces like the pictures? It didn’t sear for me, it just cooked? And it doesn’t have to washed like leeks right? to get the gritty’s out?
Hey Crystal,
Thanks for trying the recipe! Yes, I just leave mine in half pieces and the cast iron skillet is really key for searing. I hope this helps for next time! Happy New Year! xTieghan
Hi
So when you say full fat coconut milk, do I pour in the whole can? often the fat is solid and I am never sure if that is to be scraped in as well. thx
Deb
Hey Debby,
Yes, that is correct, if you have the layer at the top, I just mix it with a fork. I hope you love the recipe. Please let me know if you have any other questions! Happy New Year! xTieghan
Saw this recipe online this morning and made it today fir dinner. Delicious!!
Hi Nancy,
Thanks so much for trying the recipe. That is so great the recipe was enjoyed! Happy New Year! xTieghan
This looks absolutely delicious and the photos are beautiful! Thank you for sharing your wonderful recipes. I really enjoy the commentary you provide on your posts as well 🙂
Thank you so much Annie! Happy New Year! xTieghan