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30 Minute Creamy Thai Turmeric Chicken and Noodles


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  • Author: khaoula belabess
  • Total Time: 30 minutes
  • Yield: 4 Serving 1x
  • Diet: Gluten Free

Description

This quick and delicious dish features tender chicken marinated in turmeric and ginger, cooked with vibrant vegetables, and served over rice noodles in a creamy coconut sauce. It’s a perfect weeknight meal that brings the flavors of Thailand to your table in just 30 minutes!


Ingredients

Scale
  • 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)
  • 23 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: Toss the cubed chicken with ground turmeric, ground ginger, black pepper, soy sauce, honey, and 1 tablespoon of oil. Let it sit for 5 minutes.
  • Cook the chicken and bok choy: Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Add the marinated chicken and sear until browned, about 3 minutes, stirring occasionally. Add the chopped bok choy and cook for another 2 minutes until slightly charred. Transfer to a plate.
  • Make the sauce: In the same pot, add the remaining 2 tablespoons oil, shallots, garlic, fresh ginger, and cilantro or basil. Cook for about 3 minutes, then stir in the red curry paste and cook for another 2 minutes until fragrant. Stir in 2 cups of coconut milk and fish sauce. Add chicken and bok choy back into the pot. For more sauce, add the third cup of coconut milk and simmer until thickened, about 5 minutes.
  • Cook the noodles: Cook the rice noodles according to package directions.
  • Serve: Divide the noodles between bowls and ladle chicken and sauce over them. Garnish with fresh herbs, thinly sliced shallots, and a squeeze of lime juice.

Notes

  • Adjust the amount of red curry paste based on your spice preference.
  • For a thicker sauce, reduce the amount of coconut milk.
  • Prep Time: 10 mins
  • Cook Time: 20 minutes
  • Category: main course
  • Method: Stovetop
  • Cuisine: thai

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 450
  • Sugar: 6g
  • Sodium: 800mg
  • Fat: 28g
  • Saturated Fat: 12g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 85mg