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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
Delicious and creamy!
Thanks so much Jul! xTieghan
I though this recipe was flavorful and easy to make. The chicken was juicy, tender, and low maintenance. I think I was a little disappointed at how similar it tasted to your Meatball Khao Soi, but I can’t actually complain because I made that dish like 6 times after I found it on your site it was so delicious. Probably set myself up for failure there! Overall a good recipe and the chicken was way easier to bring together than the meatballs. I added a little chili crisp on top for extra crunch! Thanks HBH for reliably great dinners.
Hey Molly,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan
Hi Tieghan! This looks delish. Any substitutes for coconut milk? I still can’t get around to liking it 🙁 thank you and keep being amazing 🙂
Hey Camille,
Any other milk that you enjoy will work here! I hope you love the recipe. Please let me know if you have any other questions! xTieghan
Hi! I absolutely love your recipes and find them so creating and tasty. To add a comment to counter the nasty one—-honestly I love all details, history and all the little things you include in your recipes. To me, that’s what I love and clearly makes you stand out! So, please don’t stop with the explanations and links regardless of what others share. When I’m in a hurry to begin to cook (after I’ve read the recipe) I use the jump to button. Works like a charm!
Hey Steph,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan
Made this for dinner tonight and it was delicious! Can’t wait to make it again soon!
Hey Emily,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan
I’m normally a big HBH fan and haven’t been disappointed much in the dozens of recipes I have made… but like another poster said- this was just bland. It tasted overwhelmingly like coconut milk and lacked flavor. I would steer clear of this one and try another recipe on the site.
Hey Danielle,
So sorry you did not enjoy this recipe, please let me know if I can help in anyway! xTieghan
Made this tonight! So yummy! Definitely needed to make more sauce but it was perfect otherwise! Quick and easy!
Hey Mia,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan
Made this tonight and it was delicious! Perfect for a cold Sunday in January. I did not have fish sauce so I added a teaspoon of anchovy paste to the sauce and it turned out great! I also like my curry a bit sweet so I added a tablespoon of Mikes hot honey to the broth as well and it was perfect. Will definitely be making this again!
Hey Kaitlyn,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan
This was a great recipe! Everything tasted fresh and delicious. My one year old son even enjoyed eating the chicken cut up. So flavorful! I really appreciate your content. I don’t usually read others blog posts along with the recipes, but I find yours to be very helpful and informative. I find that I always read your content all the way through before attempting a meal. Thank you!
Hey Hillary,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan
Love it! Just added the double amount of curry paste because I enjoy spicy food. I am a big fan of your recpices, this one is one and your nonnie’s kentucky derby pie are my favorites!!! ❤️
Hey Fana,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan
Holy wow! Made this for Sunday night dinner and it was AMAZING. Thank you for the recipe!
Hey Ally,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan
This was awesome. Made it for dinner tonight – easy to throw together and delicious. Better than take out!
Hey Kate,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan
Made this for my family last night and it was a huge hit. Literally everyone loved it and wanted the recipe. Only thing I’d note is that is was bit spicy. I would assume it depends on the brand of curry paste you use. It will stay in circulation in my house. I tried to take a pic for you, but it did not do the recipe justice – so I didn’t send :). Anyway, I’m new to your website and have loved everything I’ve made so far.
Hey Amy,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan
I make so many HBH recipes that I love. This one wasn’t my fave. The flavors were really good. However, I felt like
The ratios were off. I used 2 cans of coconut milk (almost 4 cups) and it still felt like not enough compared to the bok choy and the noodles. I ended up with an odd noodle dish. If I make again i would add a lot of vegetable broth.
Hey Emily,
Thanks so much for trying the recipe, so sorry you felt the ratios were off. Let me know if I can help in any other way! xTieghan
This recipe is delicious! Made it over the weekend and we loved it. With all the ingredients listed, it might seem intimating, but it is very simple to make. Thanks again, for another amazing recipe.
Hey Cindy,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan