30 Minute Creamy Thai Turmeric Chicken and Noodles

Introduction

There’s something incredibly comforting about a creamy bowl of noodles, especially when it’s infused with vibrant flavors and spices. This 30 Minute Creamy Thai Turmeric Chicken and Noodles recipe has become a family favorite in our household. The bright golden hue from the turmeric, combined with the richness of coconut milk and the aromatic spices, creates a dish that’s not just delicious but also visually stunning. My kids love the tender chicken and the silky noodles, while my partner and I appreciate the healthy greens and the kick of flavor from the Thai red curry paste. It’s a quick meal that never feels rushed, and it’s perfect for busy weeknights when you want something wholesome without spending hours in the kitchen.

Ingredients

• For the Chicken and Noodles:
• 1 1/2 pounds boneless skinless chicken thighs or breasts, cubed
• 1 tablespoon ground turmeric
• 2 teaspoons ground ginger
• Black pepper, to taste
• 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 or Thai basil, chopped
• 1/4 cup Thai red curry paste (adjust to taste)
• 2-3 cups full-fat coconut milk (canned)
• 2 tablespoons fish sauce (or more soy sauce)
• 8 ounces rice noodles (thick or thin)
• Sliced limes, mixed herbs, and thinly sliced shallots, for serving

Instructions

Marinate the Chicken

1. In a large bowl, toss the cubed chicken with the ground turmeric, ground ginger, a pinch of black pepper, soy sauce, honey, and 1 tablespoon of oil. Let it sit for 5 minutes to absorb the flavors.

Cook the Chicken and Bok Choy

2. Heat 2 tablespoons of oil in a large Dutch oven or braiser over medium-high heat. Add the marinated chicken and sear until browned, about 3 minutes, stirring occasionally.
3. Add the chopped bok choy and cook for another 2 minutes until it’s slightly charred on the edges. Transfer the chicken and bok choy to a plate and set aside.

Make the Sauce

4. In the same Dutch oven, add the remaining 2 tablespoons of oil, along with the chopped shallots, garlic, fresh ginger, and cilantro or basil. Cook for about 3 minutes, stirring frequently.
5. Stir in the red curry paste and cook for another 2 minutes until fragrant. Then, pour in 2 cups of coconut milk and the fish sauce. Stir to combine.
6. Slide the chicken and bok choy back into the pot. If you desire a creamier sauce, add the third cup of coconut milk. Simmer the mixture over medium heat until the sauce thickens slightly, about 5 minutes.

Cook the Noodles

7. While the sauce is simmering, cook the rice noodles according to the package directions. Drain and set aside.

Serve

8. Divide the cooked noodles between bowls. Ladle the chicken and sauce over the noodles. Garnish with fresh herbs, thinly sliced shallots, and a squeeze of lime juice.

Enjoy your creamy, flavorful Thai turmeric chicken and noodles!

Nutrition Facts (Servings and calories per serving)

• Servings: 4
• Calories per serving: Approximately 550
• Total Fat: 30g
• Saturated Fat: 13g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Cholesterol: 120mg
• Sodium: 900mg
• Carbohydrates: 45g
• Fiber: 2g
• Sugar: 3g
• Protein: 30g

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

How to Serve

• Garnish:
• Fresh cilantro or Thai basil
• Thinly sliced shallots
• Lime wedges
• Accompaniments:
• Extra soy sauce or tamari for drizzling
• Additional chili sauce for spice lovers

Additional Tips

1. Adjust Spice Level: Feel free to add more red curry paste if you prefer a spicier dish.
2. Add More Veggies: Consider incorporating bell peppers, snap peas, or spinach for extra nutrition and color.
3. Protein Alternatives: Substitute chicken with shrimp, tofu, or beef for different protein options.
4. Make It Ahead: This dish can be made in advance. Simply reheat gently on the stove with a splash of coconut milk to loosen the sauce.
5. Use Leftover Rice: If you have leftover rice, you can stir-fry it with the sauce instead of cooking fresh noodles for a different texture.

Recipe Variations

• Vegetarian Version: Replace the chicken with tofu or tempeh and use vegetable broth instead of fish sauce.
• Creamy Peanut Sauce: Swap out the coconut milk for a creamy peanut sauce made with peanut butter and a splash of soy sauce for a different flavor profile.
• Zoodles: For a low-carb option, use zucchini noodles instead of rice noodles.

Serving Suggestions

• Serve with a side of spring rolls or a fresh cucumber salad for a complete meal.
• Pair with a light white wine, like a Sauvignon Blanc, to complement the flavors.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: The dish can be frozen for up to 2 months. Reheat on the stove over low heat, adding a bit of water or coconut milk to prevent sticking.

FAQ Section

1. Can I use chicken breasts instead of thighs?

• Yes, chicken breasts can be used, but they may dry out faster, so be careful not to overcook them.

1. Can I make this dish gluten-free?

• Absolutely! Use gluten-free soy sauce or tamari, and ensure your rice noodles are gluten-free.

1. How do I store leftovers?

• Store leftovers in an airtight container in the fridge for up to 3 days.

1. Can I use frozen chicken?

• It’s best to thaw chicken before cooking to ensure even cooking, but you can cook from frozen if needed, just increase the cooking time.

1. Is it possible to make this dish dairy-free?

• Yes, this recipe is already dairy-free due to the use of coconut milk.

1. How can I make it spicier?

• Add more red curry paste or include fresh chili slices when serving.

1. What can I substitute for fish sauce?

• Soy sauce or tamari can be used in place of fish sauce for a vegetarian version.

1. Can I use different vegetables?

• Yes! Feel free to add any of your favorite vegetables.

1. How do I prevent the noodles from sticking?

• Rinse the noodles under cold water after cooking and toss with a little oil.

1. Can I make it in advance?

• Yes, you can prepare it in advance and reheat it when ready to serve.

Conclusion

This 30 Minute Creamy Thai Turmeric Chicken and Noodles is a delightful dish that brings the vibrant flavors of Thai cuisine to your table in a fraction of the time. It’s perfect for a weeknight meal that feels special and comforting. The combination of tender chicken, aromatic spices, and creamy coconut milk makes for a hearty dish that the whole family will love. So, whether you’re hosting a dinner party or just treating yourself to a cozy night in, this recipe is sure to impress! Enjoy every bite of this creamy, flavorful masterpiece!

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