Why Make This Recipe
30 Minute Creamy Thai Turmeric Chicken and Noodles is a delicious and vibrant dish that comes together quickly. It’s perfect for busy weeknights when you want something healthy and tasty. The combination of turmeric and coconut milk creates a rich flavor that warms your soul. Plus, it’s packed with nutrients from the veggies and spices.
How to Make 30 Minute Creamy Thai Turmeric Chicken and Noodles
Ingredients:
- 1 1/2 pounds boneless skinless chicken thighs or breasts, cubed
- 1 tablespoon ground turmeric
- 2 teaspoons ground ginger
- Black pepper
- 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
- 1/4 cup fresh cilantro and/or Thai basil, chopped
- 1/4 cup Thai red curry paste (use 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
Directions:
- Toss the chicken with turmeric, ground ginger, a pinch of pepper, soy sauce, honey, and 1 tablespoon of oil. Let it sit for 5 minutes.
- Heat 2 tablespoons of oil in a large Dutch oven or braiser over medium-high heat. Add the chicken and sear until it’s browned, about 3 minutes, stirring 2-3 times. Toss in the bok choy and cook for 2 minutes more, until just charred on the edges. Transfer everything to a plate.
- To the same Dutch oven, add 2 tablespoons of oil, the shallots, garlic, fresh ginger, and cilantro/basil. Cook for 3 minutes, then stir in the curry paste, cooking until fragrant for about 2 minutes. Stir in about 2 cups of 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, about 5 minutes.
- Meanwhile, cook the noodles according to package directions.
- Divide the noodles between bowls and ladle the chicken and sauce over. Top each bowl as desired with herbs, shallots, and lime juice.
How to Serve 30 Minute Creamy Thai Turmeric Chicken and Noodles
Serve the dish warm in bowls. Add plenty of fresh herbs, thinly sliced shallots, and a dash of lime juice on top for extra flavor. It makes for a lovely presentation and enhances the dish’s taste.
How to Store 30 Minute Creamy Thai Turmeric Chicken and Noodles
To store leftovers, let them cool completely. Place them in an airtight container and refrigerate for up to 3 days. You can also freeze the dish for up to 2 months. When you’re ready to eat, simply reheat in the microwave or on the stovetop.
Tips to Make 30 Minute Creamy Thai Turmeric Chicken and Noodles
- Feel free to adjust the level of red curry paste based on your spice preference.
- If you can’t find bok choy, kale works as a great substitute.
- To make it a complete meal, add your favorite veggies like bell peppers or snap peas.
Variation
You can customize this dish by using shrimp or tofu instead of chicken. This will give you different flavors and cater to dietary preferences!
FAQs
1. Can I use low-fat coconut milk instead of full-fat?
Yes, you can use low-fat coconut milk, but the sauce may be lighter and less creamy.
2. How long does it take to make this dish?
This recipe is designed to be quick and should take about 30 minutes from start to finish.
3. Can I make this dish ahead of time?
Yes, you can prepare it ahead of time and warm it up when you’re ready to serve, but the noodles may become mushy if stored in the sauce for too long. It’s best to store them separately.
