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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
Can’t wait to try this recipe! Can I use low fat coconut milk instead of the full fat coconut milk?
Hi Alyssa,
Yes, that will work well for you. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Closest to restaurant Thai curry that I have made at home, so good!
My husband prefers it with rice but I love the noodles. One of my fav hbh recipes…. And I make a lot of them.
Hey Hayley,
Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Happy New Year!? xxT
It is a delicious recipe!
Hey Lindsey,
Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Happy New Year!? xxT
Delicious!!! The WHOLE family loved it!!
Hi Denise,
Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan
HELP!
I want to make this tonight but I’m confused. Your ingredients list asks for 3 tablespoons of oil but the directions call for a total of 5..?
Waaay to rich! Better to add chicken stock and make it a soup
Hi Heather,
So sorry to hear this recipe was not enjoyed, please let me know if I can help in anyway! xTieghan
Hi Joan,
You can follow the instructions as is:) I hope you love the recipe, please let me know if you give it a try! xTieghan
How are you preparing the baby bok choy ?
Hi Andrew,
You are just chopping it and adding to step 3. Please let me know if you have any other questions! xTieghan
This is a very easy recipe to follow, I’ve made this twice. Time is needed to prep all the ingredients but once that is done the making of this dish goes quickly. I don’t have a Dutch oven or a braiser. I made this in my Instant Pot using the saute feature on high and medium heat. Tieghan mentions the type of curry makes a difference in flavor and I found that to be true. Today I used a Japanese curry mix my friend left me. It was okay, but I missed the heat and flavor of a good Thai curry. No leftovers tonight, a sure sign this dish is a winner.
Hey Consuelo,
Awesome! Love to hear that you liked the recipe, thanks a bunch for trying it out! Happy Holidays! xx
Hi there,
I can only find red curry paste in a very tiny jar and it is $$$. Where are you buying this to have a quarter cups worth?
Thanks!
Hi Mindy,
I typically find red curry paste at my local grocery store. Maybe try looking on Amazon to see what they have. I hope you love the recipe, please let me know if you give it a try! xTieghan
try an Asian store. I always find all my coconut milk and spices-and the best curry pastes at the Asian stores. And they are priced way better than a western grocery store.
I was excited to try this, but it was a miss for me, unfortunately. I found the flavor such that I couldn’t really eat it. Given the rave reviews from others, though, I don’t know if maybe I did something wrong.
Hi Nicole,
So sorry to hear this, was there anything you adjusted in the recipe? Let me know how I can help! xTieghan
I’ve made this so many times I’ve lost count – it’s so good. It’s perfect as is, I sometimes added chopped tomatoes or cherry tomatoes just to stretch it out a bit more. Five stars, two thumbs up, definitely on repeat.
Hi Sarah,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
Haven’t tried this yet but it looks so good! Question, I don’t have a Dutch oven, do you think I could use a regular pot or a slow cooker?
Hi there! Yes, it can definitely be made in a regular pot or a slow cooker as well! xTieghan
This was seriously so good! Lots of flavor and so simple to make with ingredients you already have or can easily find at any grocery store. Half baked harvest recipes never disappoint!
I also added a dash of red pepper flakes to mine for some extra spice!
Can this also be made in the instapot like the chicken braised in coconut milk?
Hey Andi,
Sure, I bet that would work well for you. I hope you love this recipe, please let me know if you give it a try! xTieghan
Made this so many times already! So yummy
Hey Laura,
Happy Wednesday! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have the best day:) xTieghan
Love love love this- probably have made this 10+ times at this point and a staple in our home. Our favorite variation is tofu with kale and cauliflower with extra coconut milk (i use 3 cans). Thanks for the best recipes around- so love following your creative genius!
Hey Kristina,
Awesome! Thanks a lot for giving this recipe a try, I am so delighted that it was enjoyed!! xTieghan
Hi, could you say how green paste instead of red will change the flavor? I’ve never cooked with red but have green on hand and want it to still be similar to your recipe. Thanks
Hey Nora,
Green curry paste will work just fine here, the color of the dish will be different and it won’t be as spicy for you. I hope you love this recipe, please let me know if you give it a try! xTieghan
Rainy day in Nashville seemed like the perfect time to revisit this favorite. No bok choy, so eggplant from my garden and leftover roasted chicken. Tonight I’m using the leftover sauce to poach cod. Just a great recipe. Thank you.
Hey there,
Thanks so much for making this recipe, I love to hear that it was enjoyed! Have a great week:) xTieghan