Easy Creamy Thai Turmeric Chicken and Noodles Recipe in 30 Minutes

Whipping up a delightful creamy thai turmeric chicken and noodles dish takes less than 30 minutes and promises an explosion of vibrant flavors.

Culinary magic happens when aromatic spices dance together in a single pan.

Tender chicken pieces absorb rich, golden turmeric notes while silky noodles catch every droplet of luxurious sauce.

Comfort meets excitement in this quick weeknight dinner that transports you straight to southeast asian street food scenes.

Coconut milk adds luxurious creaminess, balancing complex spice profiles with smooth elegance.

Each forkful delivers a symphony of textures and tantalizing seasonings that feel both familiar and adventurous.

Dive into this recipe and let your taste buds embark on an unforgettable journey.

Ingredients for Thai Turmeric Chicken and Noodles

• Chicken: The primary protein that absorbs the flavorful turmeric and spices.
• Fish Sauce: Adds depth and authentic Thai umami flavor to the dish.

• Shallots, Garlic, Fresh Ginger: Create a robust and fragrant base for the sauce.
• Cilantro, Basil: Fresh herbs that provide bright and aromatic notes to the final dish.

• Coconut Milk: Provides a creamy, rich base for the sauce with a subtle tropical flavor.
• Curry Paste: Delivers a complex and spicy Thai-inspired flavor profile.
• Turmeric, Ground Ginger, Black Pepper: Warming spices that enhance the chicken's flavor.
• Soy Sauce, Honey: Adds sweet and salty balance to the marinade.
• Lime Juice: Brings a fresh, tangy brightness to the finished dish.

• Bok Choy: A tender green vegetable that adds nutritional value and texture.

• Noodles: The base of the dish that absorbs the delicious sauce.

Preparation Steps for Creamy Thai Turmeric Chicken

Step 1: Marinate Chicken with Vibrant Spices

• Turmeric
• Ground ginger
• Black pepper
• Soy sauce
• Honey
• Olive oil

Toss the chicken until evenly coated and let it rest for 5 minutes to absorb the flavors.

Step 2: Sear Chicken and Bok Choy

Heat olive oil in a large Dutch oven over medium-high heat.

Add marinated chicken and sear until golden brown, stirring 2-3 times for about 3 minutes.

Toss in bok choy and cook for an additional 2 minutes until edges are slightly charred.

Transfer chicken and bok choy to a separate plate.

Step 3: Create Aromatic Curry Sauce

• Olive oil
• Shallots
• Garlic
• Fresh ginger
• Cilantro or basil

Cook for 3 minutes, then stir in curry paste and cook until fragrant.

Pour in coconut milk and fish sauce.

Return chicken and bok choy to the sauce.

Simmer for 5 minutes until sauce slightly thickens.

Step 4: Prepare Noodles

Cook noodles according to package instructions.

Step 5: Assemble and Garnish

Divide noodles into serving bowls.

Ladle chicken and sauce over noodles.

Top with fresh herbs, sliced shallots, and a squeeze of lime juice.

Pro Tips for Thai Turmeric Chicken and Noodles

• Let chicken soak in the turmeric-soy mixture for at least 5 minutes to help spices penetrate deeply and tenderize the meat.
• Use high heat and avoid overcrowding the pan to achieve a perfect golden-brown chicken exterior that locks in moisture.
• Control coconut milk quantity to create a rich, creamy sauce – start with 2 cups and add more for desired thickness and richness.
• Char bok choy briefly to maintain its crisp texture and vibrant green color while adding a subtle smoky flavor to the dish.
• Adjust curry paste amount to control spiciness, allowing everyone to enjoy the meal according to their personal taste preferences.

Variations for Thai Turmeric Chicken Noodles

• Low-Carb Zucchini Noodle Option: Replace traditional noodles with spiralized zucchini noodles for a lighter, low-carb alternative. Maintain the same cooking method and spices for a nutritious meal.
• Vegetarian Tofu Swap: Substitute chicken with firm tofu, marinating it in the same turmeric and soy sauce mixture. Use vegetable broth instead of fish sauce for a complete plant-based version.
• Dairy-Free Coconut Cream Version: Ensure all ingredients are dairy-free by using full-fat coconut cream and checking curry paste labels. Perfect for those with dairy sensitivities or following a vegan diet.

Serving Suggestions for Thai Turmeric Chicken and Noodles

• Tropical Beach Picnic Pairing: Pack this dish in a sealed container for a vibrant beachside lunch with friends, adding extra lime wedges and fresh herbs.
• Cozy Comfort Bowl Style: Serve in deep ceramic bowls garnished with chopped green onions and a sprinkle of toasted sesame seeds for a warm, inviting presentation.
• Dinner Party Elegance: Arrange chicken atop noodles with carefully placed bok choy, drizzle extra sauce, and garnish with delicate cilantro leaves for a sophisticated touch.
• Quick Weeknight Family Meal: Create a DIY topping bar with chopped herbs, sliced chilies, and lime wedges so everyone can customize their own bowl.

Storage Advice for Thai Turmeric Chicken and Noodles

• Store leftovers in an airtight container, keeping chicken and noodles separate to prevent sogginess. Consume within 3-4 days for best flavor and texture.
• Pour cooled sauce and chicken into freezer-safe containers, avoiding noodles. Freeze up to 2 months. Thaw overnight in refrigerator before reheating.
• Place chicken and sauce in microwave-safe dish, cover with damp paper towel. Heat in 30-second intervals, stirring between each, until thoroughly warmed. Add fresh noodles when serving.
• Warm chicken and sauce in skillet over medium-low heat, stirring gently. Add splash of coconut milk to restore creamy consistency. Cook fresh noodles separately and combine just before serving.

FAQs

• Why use turmeric in this chicken recipe?

Turmeric adds a warm, earthy flavor and beautiful golden color to the dish. It’s also known for its anti-inflammatory properties and provides a distinctive taste that complements the Thai-inspired spices.

• Can I substitute the fish sauce?

If you don’t have fish sauce, you can use soy sauce or tamari as an alternative. However, fish sauce provides a unique umami flavor that’s characteristic of Thai cuisine, so the taste will be slightly different.

• Is this recipe spicy?

The heat level depends on the curry paste you use. Most Thai curry pastes have a moderate spice level, but you can choose mild or hot versions based on your preference. The coconut milk also helps balance and soften the spiciness.

• What type of noodles work best?

Rice noodles or egg noodles are ideal for this recipe.

30 Minute Creamy Thai Turmeric Chicken and Noodles Highlights

• Quick and Flavorful Meal: Delivers bold Thai-inspired flavors in under half an hour, perfect for busy home cooks craving restaurant-quality dishes without complicated techniques.
• Versatile Cooking Technique: Combines searing, sautéing, and simmering methods to create rich, layered taste profiles with minimal kitchen equipment and straightforward steps.
• Customizable Comfort Food: Allows easy ingredient swaps and adjustments like protein alternatives, spice levels, and garnish choices to suit individual preferences and dietary needs.
• One-Pot Wonder: Minimizes cleanup with a single Dutch oven or braiser, streamlining the cooking process and making weeknight dinners more enjoyable and stress-free.

30-Minute Creamy Thai Turmeric Chicken and Noodles Recipe

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4.6 from 28 reviews

• Total Time: 20 minutes
• Yield: 4 1x

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Description

Creamy Thai Turmeric Chicken and Noodles weave magic through bold spices and silky textures. Fragrant ingredients blend harmoniously, delivering complex flavor profiles that will transport diners straight to Southeast Asian kitchens.

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Ingredients

Scale 1x2x3x

Protein:

• 1.5 pounds boneless skinless chicken thighs or breasts (cubed)
• 2 tablespoons fish sauce (or low sodium soy sauce)

Spices and Seasonings:

• 1 tablespoon ground turmeric
• 2 teaspoons ground ginger
• 1 teaspoon honey
• 2 tablespoons low sodium soy sauce or tamari
• 1/4 cup Thai red curry paste
• Black pepper

Vegetables and Aromatics:

• 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)

Liquid and Noodles:

• 2–3 cups canned full-fat coconut milk
• 3 tablespoons sesame oil or extra virgin olive oil
• 8 ounces rice noodles (thick or thin)

Garnish:

• Sliced limes
• Mixed herbs
• Thinly sliced shallots

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Instructions

1. Marinate chicken with turmeric, ginger, pepper, soy sauce, honey, and oil for 5 minutes to infuse deep flavors.
2. Heat oil in a large Dutch oven over medium-high heat at 400°F. Sear chicken until golden brown, approximately 3 minutes, stirring occasionally to ensure even cooking.
3. Add Bok choy to the chicken, char edges quickly for 2 minutes, then transfer to a separate plate to maintain texture and warmth.
4. In the same Dutch oven, sauté shallots, garlic, fresh ginger, and herbs for 3 minutes until aromatic, then incorporate curry paste and cook for an additional 2 minutes.
5. Pour coconut milk and fish sauce into the pan, creating a rich, creamy base. Return chicken and Bok choy to the sauce, simmering for 5 minutes until sauce thickens slightly.
6. Simultaneously, prepare noodles according to package instructions, ensuring al dente consistency.
7. Plate by layering noodles in bowls, topping with chicken and sauce, then garnish with fresh herbs, sliced shallots, and a squeeze of lime juice for brightness.

Notes

• Marinate chicken longer for deeper flavor infusion, ideally 15-30 minutes before cooking.
• Swap protein options easily by using tofu, shrimp, or beef instead of chicken for dietary variety.
• Choose gluten-free soy sauce and rice noodles to make this recipe completely gluten-free friendly.
• Control spice levels by adjusting curry paste quantity or selecting mild versus hot varieties.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner
• Method: Sautéing
• Cuisine: Thai

Nutrition

• Serving Size: 4
• Calories: 520 kcal
• Sugar: 4 g
• Sodium: 480 mg
• Fat: 28 g
• Saturated Fat: 15 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 3 g
• Protein: 38 g
• Cholesterol: 90 mg