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.
