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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
This may sound REALLY dumb but I’m going to ask anyways… mainly because this sounds amazing and I really want to make it! I don’t have a Dutch oven … any other pot or pan I can use to make this??
Thank you!! Love all your recipes ?
Hey Becca,
Any large pot can totally work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this recipe tonight and it was amazing! Did broccoli instead of bok choy and it worked just as well like you said! Every recipe I have made so far has been a hit! Thanks so much for sharing!
Hey Sarah,
Thanks so much for trying the recipe, I am so thrilled that it was enjoyed! xTieghan
Made this tonight and it was DELICIOUS. So creamy and comforting. Better than anything I’ve had at any Thai Restaurant. Going in my regular rotation!!
Hey Jenna,
Thanks so much for trying the recipe, I am so thrilled that it was enjoyed! xTieghan
So delicious! We made it tonight! The flavor was amazing!
Hey Kara,
Thanks so much for trying the recipe, I am so thrilled that it was enjoyed! xTieghan
Made this tonight. Love, Love, Love!!! It was soooo good. I have never been one to cook with a lot of seasonings. This recipe is a whole new world for me. I have never cooked with turmeric, fish sauce, coconut milk or curry. I’m glad I decided to be brave and give it a try. I just came upon your website this past weekend. I’m so glad that I did. I’m excited to try more of your recipes. Tomorrow, (hopefully), my grandson and I will be trying your baked chocolate doughnuts.
Hey Diana,
Thanks so much for trying the recipe, I am so thrilled that it was enjoyed! xTieghan
We added some extra red curry because we looooove curry, but otherwise we followed the recipe. Delicious as usual! 🙂
Hey Julia,
Thanks so much for trying the recipe. I am so glad you enjoyed! xTieghan
Curious if using the lighter version of coconut milk would drastically alter the flavor or consistency? Tracking macros and the full fat milk is difficult to work into the daily allocation. Thanks so much for sharing amazing recipes and content! I’ve drastically improved my kitchen skills because of you and your great video tutorials.
Hey Megan,
That would be totally fine to use! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Is there a good substitution for coconut milk? Is it an equal swap? Not to change the recipe, I just can’t have coconut milk!
Hey Izzy,
I would use an equal amount of another milk that you enjoy! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Just saw the comments from Ming. Ignore the haters Tieghan. I know so many people who LOVE what you are doing! Keep up the good work.
Thanks so much for your kind message Sheila!! Happy New Year! xTieghan
Made for dinner tonight and the whole family loved it. Really good flavor. Added broccoli and used a yellow onion instead of shallots. Easy to make. This one is a keeper! Thank you Tieghan!
Hey Sheila,
Thanks so much for trying the recipe. I am so glad you enjoyed! xTieghan
The flavors of this dish were very good. Easy to make and nice restaurant quality dinner at home.
Hey Stephani,
Thanks so much for trying the recipe. I am so glad you enjoyed! xTieghan
Love your recipes!! I don’t have turmeric on hand, is there anything you’d recommend to sub it with? Or would this still taste ok if I omit it? Thank you!
Hey Christine,
You can try using curry powder in place of the turmeric. I hope you love the recipe. Please let me know if you have any other questions! xTieghan
I have never posted on a blog before, but I just want to share I have recently been introduced to your recipes! I have made 3 so far and each one was delicious! I am going to make this tomorrow and have no doubt it will be just as delicious as the other! Ignore Ming, he clearly has no idea how to be a nice person.
Hey Sheila,
I hope you love the recipe, please let me know how it turns out! Thanks for your kind message:) xTieghan
Hi Tieghan,
So I’ve been avoiding making your curry recipes because my husband who’s from the Deep South is always like ‘umm I never tried curry before but I know I don’t like it.” ?. But I love curry and trust you with every ounce of my culinary heart and so I decided to make this tonight. While I was cooking it my husband was like what’s that red stuff and I just said “Red paste that you like.” He was satisfied with that. Served it and he was like oh my gosh this is soo good I can’t even explain this taste!!! Licked his bowl at the end! I then revealed it was curry. So this was not only a huge cooking, dinner win but a win in my marriage too and a great conversion story ???
Hey Elizabeth,
Thanks so much for trying the recipe. I am so glad you enjoyed and that your husband enjoyed too! xTieghan
This looks aaaamazing! I can’t wait to try this. Wondering if you think it’d be terrible if I substituted the red curry paste with green curry? I have a big tub of green paste left over in the fridge.. but also super keen to try this recipe as is too.
Hey Cat,
I haven’t tried this, but you could certainly give it a go! I hope you love the recipe, let me know how it turns out! xTieghan