Next Post
Baked Hot Chocolate Doughnuts.
This post may contain affiliate links, please see our privacy policy for details.
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
Did anyone else find this dish to be crazy spicy? My family was dying and I couldn’t eat it because it was so spicy. I re-read the whole recipe again to make sure I didn’t miss a reference to spice, but nowhere does it even mention that it has any kick or spice. 1/4 cup of red curry paste seems like way too much. That is the only thing that could have been spicy. We would have loved it, had it not been SO spicy. Will make again with much less curry paste.
Hey Susan,
Thanks for giving the recipe a try, I am so sorry this was spicy for you. There really isn’t a spice element and the red curry paste in the most mild of the curries. Let me know how I can help for next time! xTieghan
So excited to try this recipe – but I’m wondering what cookware you’d recommend for someone who doesn’t have a Dutch oven? Thanks!!
Hey Megan,
Any large pot that you own will work well here. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Are we only cooking the chicken for 10 mins?
Hey Brenda,
Yes, that is correct. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Tieghan,
I was inspired by the beautiful photos and made this last night, it was a big hit, I would say the leftovers were good but it all got eaten so next time I’ll make a double batch. It is the perfect comfort dish for a cold January night. Thank you for the inspiration and the delicious recipes!
Hey Tracey,
I am so thrilled that you enjoyed the recipe, thanks so much for making it! Happy Friday! xTieghan
WOW, made this tonight for dinner and absolutely amazing!!!!! Thanks for a great, quick recipe!! I did use a lighter Coconut milk and the flavors are just right!!! So so good!!!
Hey Nicole,
I am so thrilled that you enjoyed the recipe, thanks so much for making it! Happy Friday! xTieghan
Another 5 star meal. Honestly you recipes amaze every. single. time. We topped ours with some spicy chili crisp. I will make again for sure.
Hey Amy,
I am so thrilled that you enjoyed the recipe, thanks so much for making it! Happy Friday! xTieghan
Another amazing curry recipe – I loved the extra flavor the turmeric and ginger gave! I especially loved reading your intro and “babble”. It is clear you put so much heart and soul into this blog so thank you!!
Hey Julia,
I am so thrilled that you enjoyed the recipe, thanks so much for making it! Happy Friday! xTieghan
Hi Tieghan,
Thanks for this tasty Thai recipe. It came together quickly and I enjoyed it for breakfast this morning! The flavor of turmeric was too strong. I made the recipe without any alterations, though I marinated the chicken overnight. It needed a little extra at the end, so I put in some lemon juice and a bit of salt. My instinct is that this is a 3.75 star recipe that could easily be a five star with a couple of updates. I could not have made it without the recipe. Thank you!
Hey Kathleen,
Thanks for giving the recipe a try, please let me know if I can help in anyway! xTieghan
Great recipe! Made this with broccoli and bean sprouts. The lime juice is essential – the acidity and freshness brightens up the curry! I love all the curry recipes here, especially the coconut milk braised chicken with sweet potato and the khao soi.
Hey Victoria,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! xTieghan
This was delicious! Thank you!
Thanks so much Heidi! xTieghan
Lovely!! Always looking at healthy alternative dishes!!
Hey Melody,
Thanks so much Melody, I hope you love the recipe! xTieghan
Dang this looks so good. I know what I’m making tonight!
Hey Kate,
I hope you love the recipe, let me know how it turns out! xTieghan
I made this for dinner last night! It was fabulous!! I make a lot of Thai red curries & coconut curries but we all agreed this is definitely our new favourite!! Thank you!
Hey Lori,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! xTieghan
It’s finally starting to get cold in California, and this recipe HIT THE SPOT. The flavors are incredible.
A word to the novices like me … sesame seed oil is not the same as sesame oil ?
Hey Lauren,
I am so glad you enjoyed the recipe, thanks so much for making it! xTieghan
Delicious!! I made the recipe exactly as written (using kale rather than bok choy) and the entire family loved it. Even my 4 and 2 year olds gobbled it up. Will definitely be making this again!
Hey Sara,
Thanks so much for trying the recipe, I am so thrilled that it was enjoyed! xTieghan