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30 Minute Creamy Thai Turmeric Chicken and Noodles.

This 30 Minute Creamy Thai Turmeric Chicken and Noodles is a vibrant explosion of flavors!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1.5 pounds boneless skinless chicken thighs or breasts cubed
  • 1 tablespoon ground turmeric
  • 2 teaspoons ground ginger
  • Black pepper to taste
  • 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
  • 0.25 cup fresh cilantro and/or Thai basil chopped
  • 0.25 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

  • Start by cubing the chicken thighs or breasts and chopping the bok choy or kale. Mince the garlic, and grate the fresh ginger. Set everything aside so you can easily access your ingredients while cooking.
  • In a bowl, combine the cubed chicken with ground turmeric, ground ginger, black pepper, soy sauce, and honey. Toss well to ensure the chicken is evenly coated. Let it marinate for about 10 minutes while you prepare the other components.
  • In a pot, bring water to a boil and cook the rice noodles according to the package instructions. Once cooked, drain and set aside.
  • Heat the sesame oil in a large skillet over medium-high heat. Once hot, add the marinated chicken and sauté for about 5-7 minutes or until the chicken is cooked through and slightly browned.
  • Add chopped shallots, minced garlic, and grated fresh ginger to the skillet. Sauté for another 2-3 minutes until the shallots are translucent and fragrant.
  • Stir in the chopped bok choy or kale and the Thai red curry paste. Mix everything well and let it cook for a couple of minutes until the vegetables begin to wilt.
  • Pour in the canned coconut milk and fish sauce. Stir until everything is well combined. Allow the mixture to simmer for 5 minutes, letting the flavors meld together beautifully.
  • Add the cooked rice noodles to the skillet, tossing everything together to ensure the noodles are well coated in the creamy sauce. Taste and adjust seasoning if necessary.
  • Serve the 30 Minute Creamy Thai Turmeric Chicken and Noodles in bowls, garnished with fresh cilantro or Thai basil, sliced limes, and thinly sliced shallots. Enjoy the vibrant colors and aromas that fill your kitchen!

Equipment

  • Large skillet or wok
  • Pot
  • Cutting board and knife
  • Measuring cups and spoons

Notes

  • For a vegetarian option, substitute the chicken with tofu or chickpeas.
  • Use yellow or green curry paste for a different flavor profile.
  • If bok choy is unavailable, spinach or Swiss chard can be used instead.