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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 am so sorry people use positive platforms to air their sadness and anger, and with that being said I thoroughly enjoy reading all of your blog posts as well as literally trying all of your recipes. Even the recipes that may not be up my alley, always surprises me and you have enhanced my palate!! I thank you for all your words and recipes and please….keep them coming!!!!!!!!
Hey Jenny,
Thank you so very much for your super kind message and reading along! I truly appreciate you being here:) Have a great weekend! xTieghan
Any chance you can cook this in a cockpot? Thanks!
Hey Kristen,
I would toss everything but the noodles in the crockpot and cook on low for 4-6 hours. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hello! Will be making this for dinner tonight in London 🙂 i love cooking with minced lamb..what do you think about swapping out the chicken for lamb? Love all your recipes !!
Hey Romie,
I think that would work nicely. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Would this keep well overnight in the fridge?
Hey Judy,
Yes, that will work well, I would just store the noodles separately. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Now I can’t decide whether to make this or your khao soi! What a terrible problem to have. Guess I’ll have to make both!
Hey Adriana,
LOL I hope you love the recipes:) xTieghan
Being in quarantine for covid, I didn’t have a lot of the ingredients but this still turned out wonderful! And I could actually taste it! I subbed kale for the bok choy and I didn’t have basil or cilantro but this was still SUPER flavorful. Thank you for such a wonderful easy recipe!
Hey Natalie,
I am so thrilled that you enjoyed the recipe, thanks so much for making it! Happy Friday! xTieghan
Made this for dinner last night, SO GOOD. This is now the fourth recipe of Tieghan’s that I’ve made for my boyfriend, and now he thinks I can cook, haha! Thanks Tieghan! We just moved from DC to Charlottesville…the restaurant scene isn’t as robust as we are used to, so thanks for helping us make more delicious dinners at home.
Hey Amanda,
I am so thrilled that you enjoyed the recipe, thanks so much for making it! Happy Friday! xTieghan
Thank you for the lovely recipe. I just made it for dinner, and it’s warming and satisfying on a cold evening. A couple things: with so many ingredients and steps, I’m not sure how anyone could make this in 30 minutes. It took me almost 1 and a half hours. I am nine months pregnant and moving quite slow, so maybe an average person it would take 1 hour. The curry wasn’t very strong and lacked a certain boldness, this is definitely more mild with so much coconut milk, but you could change that depending on your choice of Thai red paste and the amount you put. I added half a yellow bell pepper, and more shallots would have made it better as well. Overall quite good. Happy cooking!
Hey Cath,
I am so thrilled that you enjoyed the recipe, thanks so much for making it! Happy Friday! xTieghan
Amazing flavors! Modified and used a cooked rotisserie chicken, for the sake of time, but seasoned it per the recipe. I’m sure it wasn’t as delicious as the original recipe but it was still delicious and a big win even with my less adventurous eaters. Definitely a keeper! Look forward to making it as intended.
Hey Lyndsey,
I am so thrilled that you enjoyed the recipe, thanks so much for making it! Happy Friday! xTieghan
Really delicious! I originally thought this was going to be more of a soup, but the sauce is amazing. I used kale with the main stem removed but next time I would like to try the Bok Choy. While tasting the sauce near the end I thought it might be a little too creamy so I stirred in fresh juice from half a lime right before serving (in addition to lime wedges served with other toppings). When the sauce coats the noodles it’s utterly delightful!
Hey Meghan,
I am so thrilled that you enjoyed the recipe, thanks so much for making it! Happy Friday! xTieghan
Exceptionally good! HBH never disappoints, but this recipe is definitely one of the best I have tried so far! My 9 y.o. loved it so much he asked me to make it two nights in a row. The first night we did not have chicken and subbed tofu which was just as good and crisped up nicely with the marinade and made the dish easy to convert to vegan. The second night we bought chicken for it which was also delicious. It was also fast and easy. We will keep this on regular rotation!
Hey Amy,
I am so thrilled that you enjoyed the recipe, thanks so much for making it! Happy Friday! xTieghan
We added a little more coconut milk, the juice of a lime, and 2-3 more Tbsps of coconut aminos and it was creamy, silky deliciousness. The chicken was amazing!!
Hey Chelsi,
I am so thrilled that you enjoyed the recipe, thanks so much for making it! Happy Friday! xTieghan
Made this recipe as posted. It was delicious! Very flavorful. The only change I will make next time is to use less red curry paste as it was a bit too spicy for our family.
Tieghan-Love the food photography and your Instagram posts. This is the first recipe of yours I’ve made and I’m looking forward to more!
Hey Jill,
I am so thrilled that you enjoyed the recipe, thanks so much for making it! Happy Friday! xTieghan
Yum! Made this tonight and have never had curry before! I was a little intimidated by the whole fat coconut milk but wow this was so delicious!! Thank you for the recipe! I got your book for Christmas and can’t wait to try so many different new recipes!
Hey Carrie,
I am so thrilled that you enjoyed the recipe, thanks so much for making it! Happy Friday! xTieghan
I have been addicted to your sight since my girlfriend introduced me to it. This is my 3rd successful recipe. AMAZING!! Historically, I would read the comments of others and implement their recommendations into the recipe. Not anymore! I follow your instructions to the T and have been beyond happy with the results. You are truly gifted and I am so thankful that you have shared your gift with the world. Keep up the amazing work. Bon Appetit
Hey Thomi,
I am so thrilled that you enjoyed the recipe, thanks so much for making it! Happy Friday! xTieghan