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.
Ingredients
Scale
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
Instructions
- Marinate chicken with turmeric, ginger, pepper, soy sauce, honey, and oil for 5 minutes to infuse deep flavors.
- 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.
- Add Bok choy to the chicken, char edges quickly for 2 minutes, then transfer to a separate plate to maintain texture and warmth.
- 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.
- 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.
- Simultaneously, prepare noodles according to package instructions, ensuring al dente consistency.
- 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