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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.
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 ground turmeric, ginger, soy sauce, and honey. 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!
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.
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 is an amazing recipe! Definitely restaurant quality. I’m so happy I made this! Thank you for sharing!
Hey Ana,
Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT
Really tasty! Will be making this again!!
Hey Helena,
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Do you think this could be adjusted to the instant pot? Add in kale and noodles after cooking after moving it over to simmer?
I’m thinking of your Thai peanut ramen recipe that is always such a hit and easy in the IP!
Hey Debbie,
Sure, I bet that would work well for you! Please let me know if you give the recipe a try, I hope you love it! xTieghan
My family loved it! I could not get the bok choy, so I used spinach. Delicious! I will make this again!
Hey Sandy,
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Great flavors! I caramelized some shallots for the top and it was beautiful and so good! Will definitely make again! Company worthy!
Hi Kelly,
Awesome! Thanks a lot for making this recipe. I love to hear that it was enjoyed! Happy Thursday❄️ xxT
So, so good!!!! We loved it!
Hey Michelle,
Awesome! Thanks a lot for making this recipe. I love to hear that it was enjoyed! Happy Thursday❄️ xxT
A deliciously cozy dish that is full of flavor! Subbed baby kale for bok Choy since it wasn’t available and do recommend two 13 Oz cans of coconut milk. Has won a place in our rotation!
Hey Katie,
Awesome! Thanks a lot for making this recipe. I love to hear that it was enjoyed! Happy Thursday❄️ xxT
It was fabulous!!! I didn’t have bok choy on hand, but an abundance of spinach was in the bin. Plus added green onions for more fresh garnish. It was devoured?
Hey Kim,
Awesome! Thanks a lot for making this recipe. I love to hear that it was enjoyed! Happy Thursday❄️ xxT
I made this for dinner last night and I can’t tell you how many times my husband said, “wow” while eating it. We both loved it so much and it will definitely be in regular rotation at our house.
Hey Kristen,
I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan
Delicious! It took me longer than 30 minutes to prep and cook, but it was well worth it. I used just one can of coconut milk, and I substituted broccolini and shiitake mushrooms for the bok choy. I’ll definitely be putting this into the rotation. So good!
Hey Christine,
I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan
HUGE hit with the family. I had two 13 oz cans of coconut milk and that worked great. Followed the recipe otherwise, and will definitely make again. I’m thinking of changing some of the bok choy for mushrooms and bell peppers.
Hey Karen,
I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan
The flavors of this were fantastic!! I did find, as I do with most of the recipes, that it took me longer than 30 minutes (about an hour) but maybe I’m just super slow.
The one bad thing about the recipe was that the smell clung to my clothes and skin like no other… No idea why! I got in bed and could smell it on my pajamas and on my skin. When I woke up this morning, my skin/pajamas/sweater all still smelled like it. So I highly recommend cooking this BEFORE you’ve taken a shower and not right after LOL other than that, another hit for HBH 🙂
Hey Haley,
Thank you so very much for trying this recipe, I love to hear that it was enjoyed! xxTieghan
Made this for dinner tonight and was thrilled with how quickly it came together! The spice rub/ marinade imparts great flavor into the chicken with very minimal prep time, the sauce is super easy, and the flavors are bold. I juiced half a lime into the curry to give it some tang and also added red pepper flakes for heat. Will definitely make this again!
Hey Christina,
Thank you so very much for trying this recipe, I love to hear that it was enjoyed! xxTieghan
I made this for lunch today and it was fantastic. My MIL called and my husband proclaimed that I made a Thai curry and “it ACTUALLY tasted like the real thing!” ? Definitely felt like a backhanded compliment, but … I’ll take it..? Not that I can take credit for the recipe. It was great
Hey Marissa,
Thank you so very much for trying this recipe, I love to hear that it was enjoyed! xxTieghan
What red curry sauce do you use? Your link didn’t work for me to see what kind. Thank you!
Hi Michelle,
For this recipe, you will want to use Thai red curry paste, I like the Thai Kitchen brand. I hope you love the recipe! xTieghan