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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 | halfbakedharvest.com

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.

Ingredients

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.
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Comments

    1. 5 stars
      Had to comment because this was delicious! I subbed tofu for the chicken with ease, it just needed to cook with a little more oil. Also added (pre-fried) eggplant. Thanks T, this is definitely a new staple in our home!

  1. 5 stars
    Another winner!!! I put the chicken in the crockpot with the soy/honey/spices on top for 2hrs on low. Followed the rest to a tee and it was a flavor fest. A bit too spicy for the kiddos so I’ll use half the curry paste next time. The best part are the leftovers, can’t wait!!!

  2. 5 stars
    Made this a little bit it ago and added a little more coconut milk and some honey. So delicious! Thank you for the recipe!

  3. 5 stars
    Super delicious. Even though I can hardly believe to manage this dish in 30 minutes. However, we and our guests really enjoyed the smell, the flavour and the colors of this vibrant Thai-ish curry. Thanks for sharing!

  4. 5 stars
    Delicious! Thank you for posting this recipe. I cooked soba noodles in with the rest of the dish instead of separately, and I think that helped to thicken the sauce.

  5. 5 stars
    This was really delicious. I made it with kale and left the cilantro on the side but otherwise followed everything as written. The lime juice at the end adds a great additional flavor.

  6. 5 stars
    All of the recipes in this website are amazing but this is definitely one of my favourites. It’s perfect comfort food. Have made it several times for myself and recently doubled the recipe to make for a big group and everyone raves about it!

    1. Hi Lauren,
      Thanks so much for making this recipe and your comment! So glad to hear that it turned out well for you:) xT

  7. MEAL PREP STAR! I meal-prepped this recipe 4 days ago and it’s the kind of dinner you can’t wait to get home to eat. Budget friendly, flavor packed, and holds up well in the fridge. Thanks, Tieghan! This is in my regular rotation now.

    1. Hi Amy,
      Happy Monday!!🇺🇸😎 I appreciate you making this recipe and sharing your feedback, so glad to hear it was a winner! xT

  8. 5 stars
    This was so good! Used green onion instead shallots and sesame oil for the optional choice. It was so flavorful and easy to make. I plan to put it in my normal dinner rotation

    1. Hi Elise,
      Fantastic!! I appreciate you making this recipe and your comment, love to hear that it turned out well for you!🍒🥭

    1. Hi there,
      Happy Sunday!!🏖️🌤️ I appreciate you making this recipe and sharing your feedback, so glad to hear that it turned out well for you! xT

    1. Hi Ellen,
      Perfect!! Love to hear that this recipe was enjoyed and thanks so much for making it! Happy Mother’s Day!💐

  9. 5 stars
    I love this recipe! I’ve made it several times already, and it’s always a hit. It’s definitely my favorite soup!

    1. Hey Jen,
      Happy Wednesday!! Thanks a bunch for trying this recipe and your comment, so glad to hear it was a hit! xx

  10. 5 stars
    I made this for a group of friends last night and they all loved it! It was super easy and delicious, though it took me 45 minutes, not 30, probably because I added mushrooms and zoodles. I also used shiritake noodles instead of rice noodles to make it low carb. I’ll definitely be adding this to my regular rotation! I think I’ll add chopped peanuts or maybe bean sprouts for a little crunch next time too. 🙂

    1. Hi Bea,
      Fantastic!!🐣 Thanks so much for making this recipe and sharing your comment, so glad to hear it turned out well for you! xT

  11. 5 stars
    I’ve never made Thai food before, and this was easy. I added crushed peanuts to the top for a little crunch. Delicious – Thank you!

    1. Hey JoAnn,
      Happy Monday!! 💘 Thanks so much for making this recipe, I love to hear that it turned out well for you! xx