This post may contain affiliate links, please see our privacy policy for details.

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.
View Recipe Comments
overhead horizontal photo of 30 Minute Creamy Thai Turmeric Chicken and Noodles

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Hi there— can I adapt this for a Keto friendly version by simply switching out the pasta for It’s Skinny Pasta (Konjac noodles)? would love your thoughts—- I make your other ramen recipes —especially fall one with the acorn squash—- the right noodle can make or break the dish

    thank you

    1. Hey Tim,
      Sure, I don’t see why that wouldn’t work for you! Let me know if you give this recipe a try, I hope you love it! xx

  2. 5 stars
    Made this for the fourth time. I love it so much! I marinated the chicken for a few hours instead of 5 minutes and I cook it the night before to let the flavors merry together longer and then I reheat and add a little cornstarch because I like the sauce a little thicker. My husband loves this so much! It’s excellent with coconut rice and was a delicious meal easily heated up the next day.

    1. Hey Stacy,
      Wonderful! Thanks a bunch for making this recipe and sharing your comment, I love to hear that it turned out well for you! xx

    1. Hey Charissa,
      Yup, that’s exactly how I made this recipe:) Please let me know if you have any other questions! xT

  3. This is a very easy recipe to put together as well as being very, very tasty. We will definitely be adding it to our repertoire for quick Asian meals. As far preparing the noodles, a tip on how I’ve been doing it for years: place the rice noodles in a large bowl, pour boiling water over, allow to stand, stirring a few times, for 7 minutes. No need to cook them as they are ready to go!

    1. Hey Annamarie,
      Wonderful!! I love to hear that this recipe turned out well for you and thanks so much for trying it out! xx

      1. I’m making this tonight and just realized my ginger isn’t good. Can I sub ginger powder or should I run to the store?

        1. Hey Alissa,
          Ginger powder is just fine for you to use! Please let me know if you have any other questions, I hope you love this recipe! xx

          1. 5 stars
            Thank you! Sent the hubby to get fresh ginger and I don’t know if it made a difference but we loved it! This is something I wouldn’t typically make or eat so it was nice trying something new and my husband loved it! We spiced it up with some sambal!

    1. Hey Barb,
      Totally, rice would be delicious! Let me know if you have any other questions, I hope you love this recipe! xT

  4. 3 stars
    I am not much into Thai cooking, this seems oily/runny even, but the noodles and the greens are delicious. I made some corn chowder today with heavy cream, corn, and 2 boiled potatoes blended/puree style, with some leaks added in, and when all done, it will be served with a heaving spoon of sour cream on top with crackers. I hope he drinks it all up…took all day to make it since it was from scratch and the water was turned off for several hours; this is an ongoing plumbing thing in the building where we reside. Thank you for sharing and Happy New Year!

  5. 5 stars
    This is a tried and true favorite for my entire family! From my kids ages 6, 9, and 11, to my husband and myself. This recipe is awesome. I’m so glad to have stumbled upon it. Been serving it up for about 2 years now. Still a family favorite for dinner at this house 🥰 I make exactly as the recipe dictates and it turns out awesome. I’ve made it with Bok Choy and also kale, both versions taste great!

    1. Hey Meg,
      Happy New Year!!🎆 I love to hear that this recipe was a winner, thanks so much for giving it a try and sharing your review! xT

    1. Hey Cali,
      Happy Holidays!! I love to hear that this recipe was enjoyed and appreciate you giving it a try! 🎄❄️

  6. 5 stars
    Loved it! I wasn’t a fan of the bok choy, so I’m going to use kale next time; but that’s just personal taste. So flavorful! My hubby was on cloud nine! He loves curry dishes.

    1. Hey Sarah,
      Happy Holidays!! I love to hear that this recipe was enjoyed and appreciate you giving it a try! 🎄❄️

  7. 5 stars
    This recipe is amazing! I used red onion in place of shallots, cilantro and basil, and curry powder because I didn’t have paste. I have made this twice in a week! Thank you for sharing this recipe!

  8. Aaah just made this tonight; so so good ; followed the recipe to the T; delicious; thanks again for the very tasty recipe; will definitely be making this again.

    1. Hey Nancy,
      Love it!! Thanks so much for making this recipe and sharing your feedback! So glad it was enjoyed:) Happy Monday!🎄

    1. Hey Lily,
      Awesome!! Thanks so much for making this recipe and sharing your review! Love to hear that it was enjoyed! Happy Sunday!🎄

  9. Made this tonight and loved it! Definitely not too spicy for the aveeage person and so flavorful. Thanks for sharing!

    1. Hi Missy,
      I would just reduce the red Thai curry paste or use a sweet Thai curry paste, that will work well for you! Please let me know if you have any other questions! xT