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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.

overhead photo of 30 Minute Creamy Thai Turmeric Chicken and Noodles with noodles in chopsticks

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.

prep photo of Thai Turmeric Chicken

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.

prep photo of seared bok choy

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.

overhead photo of 30 Minute Creamy Thai Turmeric Chicken and Noodles

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.

side angled photo of 30 Minute Creamy Thai Turmeric Chicken and Noodles

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!

30 Minute Creamy Thai Turmeric Chicken and Noodles |

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.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 329 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 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.
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  1. 5 stars
    I made this with my teenage son who had to cook something healthy/trending for his Nutrition class and tumeric is really trending right now. Such a pretty dish and the scent throughout the kitchen was amazing. We loved it and my husband ate two bowls but most importantly my son found it easy to prepare and got 100% on this assignment!

    1. Hey Lisa,
      Wonderful!! Thanks so much for trying this recipe, I love to hear that it was enjoyed!! That is so awesome, thanks for sharing:) xT

  2. This recipe seems delicious. Can I use spinach?
    I think it’s wonderful that you reply to each and every one 🙂

    1. Hey Judy,
      Absolutely, spinach will work well for you! Let me know if you give the recipe a try, I hope you love it! xTieghan

  3. My boyfriend requests one of your recipes at least once a week. How do you think this would work with tofu? Tuesdays are tofu night- any tips on prepping it? 🍜

    1. Hey Brie,
      Sure, tofu would work here! I really don’t cook with tofu, but I would probably pan fry it for this recipe. Let me know if you give it a try, I hope it turns out amazing for you! xTieghan

    1. Hi Don,
      Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a go! xx

  4. 5 stars
    I didn’t love this the first time I made it, but modified a 2nd time as I knew the potential was there – used ground chicken instead of cutting up breasts (time saver!) and just chopped kale since that’s what my store had. I also used both cilantro and basil in step 3, and added in the zest of a lime at that phase too. I used one can of coconut cream and one can of coconut milk. This came out really well and I will make it again and again like this! Agree with another reviewer there’s some confusion on the oil – I used sesame oil in the chicken and for cooking it and then just avocado oil for step 3.

    1. Hey Claire,
      Happy Friday!! I love to hear that this recipe was a winner, thanks a lot for trying it out! Thanks for sharing your feedback and what worked well for you.☀️xx

    2. I make Thai red curry quite often, but this recipe is so much more elevated. The flavours are incredible. Once everything is prepped it comes together very quickly. And I highly recommend using both Thai basil and cilantro if you can.

      1. Hey Jenn,
        Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it!! Have a great week:) xxT

  5. 5 stars
    Quite literally the best dish I’ve ever had. I’ve made it twice and my boyfriend and I TRULY can’t get enough. Run, don’t walk, to make this! It’s 110% in the weekly rotation over here.

    1. Hi Alyssa,
      Happy Sunday!! I am thrilled that this recipe was enjoyed, thanks for trying it out!! 🌺xx

    1. Hi Bex,
      Awesome!! Thanks so much for sharing your feedback, I love to hear that this recipe was enjoyed! Sorry to hear this took longer than expected. xx

  6. 5 stars
    Just finished eating dinner tonight — this dish is AMAZINGLY delicious! I ate too much of it (I am a noodle-aholic). All of Tieghan’s recipes have been really good, but this one might be my addiction.

  7. 5 stars
    This recipe was awesome! I don’t seem to cut/chop food as fast as you do. It definitely took me longer that 30 min to make this but still an easy meal for a work night.

    Also, I think there might be a typo. The ingredients call for 3 TBS sesame oil, the instructions say to use 1 TBS in step 1, 2 TBS in step 2 and another 2TBS in step 3. Not sure which is correct but I followed the quantities called for in the instructions and that seemed to be correct.

    1. Hey Karin,
      Happy Sunday!! I love to hear that this recipe was a hit, thanks a lot for giving it a try! Thanks for letting me know! xxT

  8. 5 stars
    Excellent! My kale was small but tough but the bok choy was perfect. Next time I will skip the kale and use more lime juice.

    1. Hey there,
      Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it!! Have the best day:) xx

  9. Can’t wait to try this one! I use your recipes 4-5 times a week. My family is not a huge fan of coconut milk, though – any suggestions for substitutions in this recipe?

    1. Hi Anna,
      You can use any milk that you like:) Please let me know if you give the recipe a try, I hope you love it! xTieghan

  10. 5 stars
    Super delicious sauce and is plentiful! I love when I don’t have to double a sauce recipe! Works great with shrimp too.

  11. My husband and I made this last night and loved it! We used chicken thighs, which always turn out great. Soy is a migraine trigger for me, so I swapped that for coconut aminos. The bok choy, noodles and spicy sauce were delicious. Thank you!

    1. 5 stars
      What a coincidence, my wife Resa and I also made this dish last night. Only difference was we added both basil and cilantro! Same result tho, yummy!

      1. Hey Matt,
        Awesome!! Thanks a lot for making this recipe, I love to hear that it was a hit. Have the best week:) xx

    2. Hey Resa,
      Awesome!! Thanks a lot for making this recipe, I love to hear that it was a hit. Have the best week:) xx

  12. 5 stars
    I loved this one! I added a full cup of cilantro and basil, then decided to add 3 inches of fresh ginger. I also included both Bok Choy and kale. Finally I added roasted peanuts on-top like another reviewer suggested and I thought the dish was super flavorful and tasty.

  13. Greetings!
    Excited to try this recipe!! My family are big fans of some of your others that I have made!! I am wondering what “mixed herbs” you recommend for this dish? Thank you!

    1. Hey Ivana,
      Some great options would be dill, cilantro, basil, parsley, etc. Please let me know if you have any other questions! xTieghan