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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
I made this tonight, but used sliced rice cake instead of noodles. It added really amazing chewy texture. Great flavors, great recipe!
Hey Chris,
Thank you so very much for trying this recipe, I love to hear that it was enjoyed! xxTieghan
Everyone loved it!!! Let it simmer long time & used? spicy sesame oil ?
Your recipes are awesome!!
THANK YOU!!! : )
Hey Rachel,
Thank you so very much for trying this recipe, I love to hear that it was enjoyed! xxTieghan
Made this tonight, it was a big hit! My kids even had seconds.
Hey Kate,
Thank you so very much for trying this recipe, I love to hear that it was enjoyed! xxTieghan
Made this tonight for my fam and we all loved it. Used brocolli instead of bok choy! So yummy!
Hey Reagan,
Thank you so very much for trying this recipe, I love to hear that it was enjoyed! xxTieghan
Fantastic flavors! Your recipes never disappoint! I substituted frozen stir fry veggies for the bok choy & it worked really well too. Definitely will be making again!
Hi Tracy,
Thank you so very much for trying this recipe, I love to hear that it was enjoyed! xxTieghan
Great dish – made a few changes only because of what was available – used cabbage instead of bok choy, but didn’t keep it in the pot – just braised it and then served the chicken over the cabbage after it was fully braised. Also, I didn’t have shallots so I used sliced red onion and extra garlic. Next time I’ll probably drizzle a little honey over the dish after serving – it seemed to need a little sweetness but that may be the type of coconut milk I used.
Overall great dish – will be trying a few of your other Thai inspired dishes next.
Hey Daniel,
Thank you so very much for trying this recipe, I love to hear that it was enjoyed! Thanks for sharing what worked well for you. xxTieghan
Holy moly this was delicious! I was able to find all the ingredients at Walmart (truly shocking) and it came together so nicely! It definitely took me longer than 30 minutes to make, but oh man, it’s so good! It has a little bit of a kick, which I love, and the leftover sauce will be poured on rice tomorrow. Another hit!
Hey Anna,
Thank you so very much for trying this recipe, I love to hear that it was enjoyed! xxTieghan
We really enjoyed this dish I have had bok Choy before never have I cooked with it. Love all the fresh ingredients that just work so well together.
Hey Marie,
Thank you so very much for trying this recipe, I love to hear that it was enjoyed! xxTieghan
Phenomenal recipe. This soup is so flavorful and comforting and warming. There are so many layers of flavors and the squeeze of lime really sets it off at the end. I cut my bok choy into smaller pieces for the kiddo. My 10 year old loved it! It will definitely go into the regular rotation!
Hi Amy,
Thank you so very much for trying this recipe, I love to hear that it was enjoyed! xxTieghan
We make this last night and its amazing even as left overs! We didn’t have Red Curry Sauce so we used green and it was still fantastic! so delicious!
Hi Jessica,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan
Delish! Even my picky eaters loved it. Baby Bokchoy at store was last prime, so used spinach. How do you think it would be with salmon?
Hi Lynn,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it. I think salmon would be great! Have the best week! xTieghan
I’m not a fan of bok chit or kale. Would baby spinach work?
Hi, I hate Kale, but it was my only option. It didn’t bother me, it cooked down and the bitterness of it was offset by the sweetness of the coconut milk.
Thanks for sharing Jessica!!
Thanks for giving the recipe a try Jessica! xTieghan
Hi Jean,
Sure, baby spinach would be a great option here. I hope you love this recipe, please let me know if you give it a try! xTieghan
This dish was by far the best we’ve made so far!! One goal of 2022 is to make more delicious and a variety of meals. This will be on rotation for sure!
Hey Kristi,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan
This soup was AMAZING. This recipe rivals the best Thai restaurants curry. It was creamy, rich, and so flavourful. Thanks!
Hey Agnes,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan
This is one of the best red curry/Thai inspired dishes I have made! It’s so easy, full of flavour, and the whole family really loves it. Thank you Tieghan, all your recipes are amazing…this one is def 10/10!!
Hey Katey,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan