Delight in Every Bite: Creamy Thai Turmeric Chicken and Noodles in Just 30 Minutes!

Immerse yourself in the rich, aromatic flavors of our Creamy Thai Turmeric Chicken and Noodles—a quick and tantalizing journey to the heart of Thai cuisine. With succulent turmeric-spiced chicken, vibrant bok choy, and a luscious coconut curry sauce, this dish offers a perfect blend of creamy, spicy, and sweet. In just 30 minutes, you can transform your dinner routine into an exotic culinary adventure.

Picture this: A busy evening, the kitchen filled with the scent of turmeric and Thai spices. This recipe was born out of the need for a quick yet satisfying meal in our household. The first time we tasted the creamy coconut curry combined with the warmth of turmeric-spiced chicken, it became an instant family favorite. Now, it’s our go-to recipe when we crave a comforting, flavorful dinner that transports us to the streets of Thailand.

Why This Creamy Thai Turmeric Chicken and Noodles:

Experience Thai Comfort Food, Fast!

Turmeric Infusion: The golden touch of turmeric adds depth and warmth to the chicken, creating a comforting and aromatic experience.
Creamy Coconut Harmony: The luscious coconut milk and Thai red curry paste come together to form a velvety sauce that coats every noodle and chicken cube.
Quick and Effortless: In just 30 minutes, you can have a restaurant-worthy Thai meal on your table, perfect for busy weeknights.
Versatile Greens: Choose between baby bok choy or kale to add a nutritious element and vibrant color to the dish.
Customizable Heat: Tailor the spice level to your liking by adjusting the amount of Thai red curry paste.

Ingredients:

1 1/2 pounds boneless skinless chicken thighs or breasts, cubed (680 g)
1 tablespoon ground turmeric
2 teaspoons ground ginger
Black pepper, to taste
2 tablespoons low sodium soy sauce or tamari (30 ml)
1 teaspoon honey (7 g)
3 tablespoons sesame oil or extra virgin olive oil, divided (45 ml)
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, using more or less to taste (60 g)
2-3 cups canned full-fat coconut milk
2 tablespoons fish sauce (or low sodium soy sauce) (30 ml)
8 ounces rice noodles, thick or thin (225 g)
Sliced limes, mixed herbs, and thinly sliced shallots, for serving

Instructions:

Toss the chicken with turmeric, ground ginger, black pepper, soy sauce, honey, and 1 tablespoon oil. Allow it to sit for 5 minutes.
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. Add bok choy and cook for an additional 2 minutes, until just charred on the edges. Transfer everything to a plate.
In the same Dutch oven, add 2 tablespoons oil, shallots, garlic, fresh ginger, and cilantro/basil. Cook for 3 minutes, then stir in the curry paste. Cook until fragrant, 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 more sauce is desired, add additional coconut milk (recommended 3 cups). Simmer over medium heat until the sauce thickens slightly (about 5 minutes).
Meanwhile, cook noodles according to package directions.
Divide the noodles between bowls and ladle the chicken and sauce over. Top each bowl with herbs, shallots, and lime juice, as desired.

Notes:

Adjust the spice level by varying the amount of Thai red curry paste.
For a vegetarian option, substitute tofu for chicken.
Enhance the dish with your favorite herbs or additional vegetables for added variety.