Instructions

• In a bowl, toss 1 1/2 pounds cubed chicken thighs or breasts with 1 tablespoon ground turmeric, 2 teaspoons ground ginger, a pinch of black pepper, 2 tablespoons low sodium soy sauce or tamari, 1 teaspoon honey, and 1 tablespoon of the sesame oil or extra virgin olive oil. Let sit 5 minutes.
• Heat the remaining 2 tablespoons oil in a large Dutch oven or braiser over medium-high heat until shimmering.
• Add the marinated chicken to the hot pan and sear, stirring 2–3 times, until browned on the outside, about 3 minutes.
• Add the 4 baby bok choy (halved) or 1 bunch chopped kale and cook until the greens are wilted or just charred at the edges, about 2 minutes. Transfer the chicken and greens to a plate and set aside.
• To the same pan (no additional oil needed), add 2 medium chopped shallots, 3 cloves minced or grated garlic, 1 inch peeled and grated fresh ginger, and 1/4 cup chopped fresh cilantro and/or Thai basil. Cook, stirring, until the shallots soften, about 3 minutes.
• Stir in 1/4 cup Thai red curry paste and cook until fragrant, about 2 minutes.
• Pour in about 2 cups of the canned full-fat coconut milk and add 2 tablespoons fish sauce (or low sodium soy sauce). Return the chicken and greens to the pan. If you prefer more sauce, add additional coconut milk up to 3 cups total. Simmer over medium heat until the sauce thickens slightly, about 5 minutes.
• Meanwhile, cook 8 ounces rice noodles according to package directions; drain and keep warm.
• Divide the cooked noodles between bowls, ladle the chicken, greens, and sauce over the noodles, and serve with sliced limes, mixed herbs, and thinly sliced shallots as desired.