The “30 Minute Creamy Thai Turmeric Chicken and Noodles” recipe is a vibrant and flavorful dish that combines the rich, aromatic qualities of Thai cuisine with the health benefits of turmeric. This recipe is designed for those who love to enjoy exotic flavors without spending hours in the kitchen. It features tender chicken pieces and noodles enveloped in a creamy, spicy sauce highlighted by turmeric, known for its anti-inflammatory properties. The dish is not only a feast for the taste buds but also a colorful addition to your meal that can be prepared in just 30 minutes, making it perfect for a quick weeknight dinner or a special occasion that calls for something uniquely delicious and nourishing.
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, divided
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, adjust 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 oil. Let 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. Toss in the bok choy and cook for 2 more minutes, until just charred on the edges. Transfer everything to a plate.
To the same pot, 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 coconut milk and fish sauce. Return the chicken and bok choy to the pot. If you prefer more sauce, add the additional coconut milk. 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 as desired with herbs, shallots, and lime juice.
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Kcal: 606 kcal | Servings: 6 servings