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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: 606 kcal

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



  • 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
    Great dish! The perfect level of heat for me but it might be spicy for some. I’m currently in a food coma and couldn’t be happier about it.

    1. Hey Bryce,
      Happy Wednesday! Thanks so much for making this dish and sharing your feedback, so glad to hear it turned out well for you! xTxT

    1. Hi Dom,
      I’m usually able to get 6 servings from this recipe, but if you are worried you could always double it. Please let me know if you have any other questions! xT

    1. Hey Brandy,
      Just skip the ginger, no big deal:) I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan

    2. 3 stars
      Well, this was absolutely delicious. Followed exactly and used Mike’s Organic curry Love paste (get on Amazon/Whole Foods), really great recipe and that curry paste makes it siiiing!!!

      1. Hey Brittany,
        Happy Monday! 👻 I am thrilled to hear that this recipe was a winner, thanks so much for making it! Happy Halloween! 🎃

  2. 5 stars
    I absolutely love this! Huge hit with my entire family! Can you make it with shrimp? I have friends coming for dinner this weekend and they don’t eat meat but will eat seafood. Trying to think what would be a good substitute.

    1. Hey Leslie,
      Happy Wednesday! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! Sure, shrimp would be great! xT

  3. I LOVE this recipe – it’s a weekly staple in our home once it cools down. I have a friend I want to make it for but she has a coconut allergy – do you have a substitute you recommend?

    1. Hey Becca,
      Happy Monday!! Thanks a lot for making this dish and sharing your review, I am so glad it was enjoyed! Any other milk that she can have will work! Have a great week! xx

  4. 5 stars
    This was simply outstanding, Tieghan. The only thing I did in addition to this was I water-velveted the chicken first, and it made it so tender. This is a definitely keeper, will make again.

    1. Hey Valerie,
      Happy Friday! I am so excited to hear that this recipe was enjoyed, thanks a bunch for trying it out! ?xx

  5. 5 stars
    This was amazing!!! I’m making this again tonight!!!
    Only thing last time i made it, i had some left over and decided to heat it up and the soup curdled is that normal?

    1. Hey Casandra,
      Wonderful!! I love to hear that this recipe was a winner and really appreciate you making it:) Hmm it could have been from the coconut milk. xTieghan

  6. 5 stars
    So yummy!! We made this for Mother’s Day and we all loved it (including the toddlers!). We did 1/2 chicken and 1/2 shrimp, which made it even better! Definitely add a squeeze of lime upon serving, so good!!

    1. Hey Melanie,
      Thanks a lot for trying this recipe out and sharing your feedback, I love to hear that it was a winner! xTieghan

  7. 5 stars
    Holy cow this was delicious!! I made it for my meal prep at work and ate it 4 nights in a row without complaint and actually looked forward to eating the same thing multiple days in a row!! So freaking good!

    1. Hey Ali,
      Amazing!! Thanks so much for making this recipe, I am so excited it was enjoyed! Hope you’re having a great weekend! xx

  8. 2 stars
    This is the first disappointing recipe I’ve tried from HBH!! I usually rate them 4s and 5s. Followed as written even used fresh thai basil from my garden and it was just flat and tasteless… maybe my red curry paste is lousy? Anyway I’m just putting a low rating on it for others though I feel kind of bad about it, I always look at the reviews and usually find them helpful. Let me know if you think I missed something…

    1. Hi Rebecca,
      Thanks so much for giving the recipe a try, so sorry to hear it was enjoyed! Was there anything you may have adjusted? Let me know how I can help! xx

      1. It was better left over and I added a bunch of sriracha which gave it more zip. Maybe next time I’ll add some sambal oelek….

    1. Hi Shirley,
      Sure, that will work well for you! I hope this recipe turns out amazing, please let me know if you give it a try! xx

  9. I love this recipe but it ALWAYS messes me up that the ingredient list doesn’t say the olive oil is divided! I’ve accidentally used all the oil in the initial marinade like three separate times ?

    1. Hi Kristen,
      So glad you love this recipe, but the measurements are in the directions:) xTieghan

  10. I’ve only cooked bok choi once and it just need to know before I do this by recipe, where it says 4 bok choi does that mean 4 of the leaves peeled off? Thanks

    1. Hi Stacey,
      You will want to use 4 whole baby bok choy, please refer to the photo above:) I hope you love this recipe, let me know if you have any other questions!! xx

      1. 5 stars
        Add extra fish sauce! Family loved this recipe. I love to buy fresh noodles at the asian market for recipes as they seem to me much better. Will make again for sure!

        1. Hey Sandra,
          Wonderful! I am so excited to hear that this recipe was a hit, thanks for trying it out! xx

  11. 5 stars
    I’ve made this so many times and keep coming back to it. Such a knockout dish. I’ve served it for guests and just made it tonight as the first meal I cooked in a new apartment. I use kale instead of bok choi as suggested and add an extra TBSP of fish sauce. Awesome recipe!

    1. Hey Spencer,
      Thanks for your feedback! I love to hear that this recipe was enjoyed, thanks for making it:) Have the best week! xxT