Looking for a dish that’s both nourishing and comforting? Look no further than my irresistible 30-Minute Creamy Thai Turmeric Chicken and Noodles. This Thai-inspired curry is a true weeknight hero, bringing together the bold flavors of Thai curry paste, creamy coconut milk, fragrant herbs, and a zing of lime juice. With tender, ginger-infused turmeric chicken and a generous serving of mouthwatering noodles, this easy Thai curry is a winning combination that’s hard to resist. Plus, it’s the ideal dinner option for any night of the week – quick, satisfying, and surprisingly healthy. Get ready to treat yourself to a bowlful of deliciousness in just 30 minutes!
How to Make This Creamy Thai Turmeric Chicken and Noodles
|Prep Time: 15 minutes||Cook Time: 15 minutes|
|Total Time: 30 minutes||Servings: 6|
Ingredients needed to make this creamy Thai Turmeric chicken and noodles
- 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 of 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 of rice noodles, thick or thin
- sliced limes, mixed herbs, and thinly sliced shallots, for serving
Instructions for making perfect and creamy Thai Turmeric chicken and noodles
- Toss the chicken with turmeric, ground ginger, a pinch of pepper, soy sauce, honey, and 1 tablespoon of oil. Let sit for 5 minutes.
- 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 for 2 minutes more, until just charred on the edges. Transfer everything to a plate.
- To the same Dutch oven, add 2 tablespoons oil, the shallots, garlic, fresh ginger, and cilantro/basil, cook for 3 minutes, then stir in the curry paste. Cook until fragrant, about 2 minutes. Stir in about 2 cups of 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.
- Meanwhile, cook noodles according to package directions.
- Divide the noodles between bowls and ladle the chicken and sauce over. Top each bowl as desired with herbs, shallots, and lime juice.