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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
What is the spicy component in this recipe? I know the red curry paste can be… just want to make sure I adjust as needed so my kids can eat.
Hey Rachel,
This recipe really is not spicy. I hope you love the dish, let me know if you have any other questions! xTieghan
This is the first recipe I have tried of yours. Admiring all that you do just haven’t had the time. I like mine spicy so added crushed red pepper but otherwise did it exactly and wouldn’t change a thing. This recipe is a keeper.
So, so yummy!!!
Thanks for sharing all your recipes.
Hey Lisa,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan
Haven’t tried a recipe yet but I’m planning to
They all look delicious!
Hey Liz,
I hope you love the recipe, let me know how it turns out! xTieghan
I’m so excited to try this recipe! Question on the soup spoon pictured…is that ceramic or another material? Do you recommend a certain brand? Would love to get some ? Thanks!!
Wondering if this turns out really spicy! Not that I would mind at all, but I wanted to make it for myself and three littles :). Does the coconut milk make it less spicy?
Thanks and love your stuff ???
Hey Pamela,
This dish is really not spicy at all. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This dish was very tasty and easy to make once you have all ingredients chopped, diced,and prepared. I did add chili paste to give it a kick because I like my dishes spicy. Shared with friends and they loved it. Will definitely be making it again.
Hey Coco,
Thanks so much for trying the recipe, I am thrilled it was enjoyed! xTieghan
Hi Tieghan,
Let me say I look forward to your Sunday posts every week! I’m hoping for a suggestion here, my daughter is allergic to cumin and sage as well as we can’t use too much rosemary. When it comes to curry in recipes I usually have to skip as I am unsure how to recreate flavor the recipe would bring. Any suggestions would be appreciated as this recipe looks wonderful. ?
Hey Margaret,
Thanks so much for reaching out! So here are some flavors that can be used in place of curry: Try using a blend of cumin, coriander, turmeric, and ginger. But don’t be afraid to experiment. Adding a sprinkle of other ingredients, like nutmeg, allspice, cinnamon, or chili powder can really make the spice blend awesome. Please let me know if you have any other questions! xTieghan
Just made this last night and will be devouring the leftovers later. This recipe is so hearty and came together so quickly! A small lesson learned to offer: the noodles I used didn’t hang onto the sauce and it all kinda gathered in the bottom of my bowl. Next time, I’ll use white rice, which will hopefully absorb some of the sauce. It was all just so tasty.
Hey Emily,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! xTieghan
Looks delicious! Can this be made in my Instapot? Or does the Dutch oven work better? Thanks Tieghan, love your recipes ?
Hey Jess,
I think that would work well, just add everything to the instant pot and cook on high pressure for 5 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hey there! What brand of noodles do you use? They are always the perfect width! I can’t seem to find any like yours. I know any noodle will do, and that I’m being picky ?.
Hey Vin,
I like to get my noodles from Whole Foods! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Love this recipe but I’d cut down on the minced garlic, shallot, ginger as a bit too powerful for me. I also used a curry paste purchased from a restaurant so maybe more spicy than Thai kitchen? I used two cans of coconut milk because what to do with a half can leftover.. Delicious and so pretty in my bowl. Looking forward to trying it cold as leftovers! Thanks Tiegan!
Hey Katherine,
Thanks so much for trying the recipe, I am glad it was enjoyed! xTieghan
This looks delish, what would happen if I used a reduced fat coconut milk?
Hey Bari,
That would work well. I hope you love the recipe, please let me know if you have any other questions! xTieghan
10 stars! This was so so so good. Thx u for always posting amazing recipes ??
Hey Eriin,
I am so glad the recipe was enjoyed, thanks so much for trying it out! Happy Sunday! xTieghan
If I want to cut back on the spiciness, how would you do it? I’d like to make it for my family which includes a two and four year old.
Hey Leti,
I promise this recipe is not spicy so there is really nothing to cut back on. I hope you love the recipe, please let me know if you have any other questions! xTieghan
My first half baked harvest recipe! I loved it! I used Napa cabbage wedges since I couldn’t find bok choy.
My family isn’t used to Asian cooking of any kind and didn’t care for the rice noodles. I’m trying to broaden their horizons and will try it again with another noodle? Rice? The flavor of the chicken and sauce was so delish! I’ve got a list of recipes ready to try this week. Thank you for sharing all the goodness!
Hey Kristin,
I am so glad the recipe was enjoyed, thanks so much for trying it out! You can really use any noodle you like here. Happy Sunday! xTieghan