Name: Creamy Thai Turmeric Chicken and Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1.5 pounds boneless skinless chicken thighs or breasts, cubed; 1 tablespoon ground turmeric; 2 teaspoons ground ginger; to taste black pepper; 2 tablespoons low sodium soy sauce or tamari; 1 teaspoon honey; 3 tablespoons sesame oil or extra virgin olive oil; 4 pieces baby bok choy or 1 bunch of kale, chopped; 2 medium shallots, chopped; 3 cloves garlic, minced or grated; 1 inch fresh ginger, peeled and grated; 0.25 cup fresh cilantro and/or Thai basil, chopped; 0.25 cup Thai red curry paste; 2-3 cups canned full-fat coconut milk; 2 tablespoons fish sauce (or low sodium soy sauce); 8 ounces rice noodles, thick or thin; to taste sliced limes, mixed herbs, and thinly sliced shallots, for serving

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There’s something truly magical about a dish that transports you to another culture, and that’s exactly what Creamy Thai Turmeric Chicken and Noodles does for me. Picture this: it’s a busy weeknight, the kind where you wish you could just whip up something delicious without spending hours in the kitchen. I stumbled upon this recipe a while back, and it quickly became a go-to in my home. The vibrant colors of the turmeric and fresh herbs, combined with the comforting texture of noodles and tender chicken, make it a feast for both the eyes and the taste buds.

As I toss the ingredients together, the aromatic scent of ginger and garlic fills the air, making my kitchen feel warm and inviting. This dish not only satisfies the palate but also nourishes the soul. It’s the perfect blend of creamy and spicy, wrapping you in a cozy hug with every bite. I love how quick and easy it is to prepare, making it ideal for those hectic evenings when you still crave something special.

Whenever I serve Creamy Thai Turmeric Chicken and Noodles, my family gathers around the table, eager to dive in. Each bowl is a delightful explosion of flavors, from the rich coconut milk to the fragrant cilantro and basil. It’s not just a meal; it’s an experience, a moment shared with loved ones over a deliciously satisfying dish. If you haven’t tried it yet, I encourage you to bring a taste of Thailand into your kitchen tonight.

Recipe Snapshot

Total Time:
30 mins

Prep Time:
15 mins

Cook Time:
15 mins

Difficulty:
Easy

Calories:
550 kcal

Protein:
35 g

Diet:
Keto, Gluten-Free, Low FODMAP

Fat:
30 g

Tools Used:
Wooden Spoon, Saucepan, Grater, Peeler, Oven, Mixing Bowl, Chef’s Knife

The Beauty of This Creamy Thai Turmeric Chicken and Noodles

Warm and Comforting

The Creamy Thai Turmeric Chicken and Noodles is a dish that wraps you in warmth with every bite. It’s perfect for those chilly evenings when you need something that feels like a big, cozy hug.

Quick and Easy

With just 30 minutes from start to finish, this recipe is a lifesaver for busy weeknights. You can have a restaurant-quality meal on your table without the fuss.

Bold Flavors

This dish is a symphony of flavors. The spicy notes from red curry paste paired with the earthy depth of turmeric create a balance that is simply irresistible.

Healthy Ingredients

Loaded with fresh vegetables like bok choy and healthy chicken, this meal is not only delicious but nutritious. It’s a great way to sneak in some greens without the kids even realizing it!

Versatile and Adaptable

Feel free to customize this dish to your liking. Whether you want to add more vegetables or switch up the noodles, it can easily be adjusted to fit your preferences.

Family Favorite

This recipe is sure to become a staple in your household. It’s a crowd-pleaser that brings everyone together around the dinner table, making mealtime a joyous occasion.

Main Ingredients for Creamy Thai Turmeric Chicken and Noodles

The ingredients in Creamy Thai Turmeric Chicken and Noodles are thoughtfully selected to create a balance of flavor and nutrition. Each element plays a crucial role in developing the dish’s unique profile, with chicken providing protein, and vibrant vegetables adding texture and color. The combination of coconut milk and red curry paste brings a creamy richness that complements the spices beautifully.

1 1/2 pounds boneless skinless chicken thighs or breasts, cubed: This is the star protein of the dish, providing heartiness and flavor.
1 tablespoon ground turmeric: Adds vibrant color and health benefits.
2 teaspoons ground ginger: A warm spice that enhances the flavor profile.
black pepper: A classic seasoning that adds a hint of heat.
2 tablespoons low sodium soy sauce or tamari: Provides umami and depth.
1 teaspoon honey: A touch of sweetness to balance the spices.
3 tablespoons sesame oil or extra virgin olive oil: For cooking and flavor.
4 baby bok choy or 1 bunch kale, chopped: Adds nutrients and a nice crunch.
2 medium shallots, chopped: A milder onion flavor that complements the dish.
3 cloves garlic, minced or grated: A fragrant addition that enhances the taste.
1 inch fresh ginger, peeled and grated: Freshness that elevates the flavors.
1/4 cup fresh cilantro and/or Thai basil, chopped: Bright herbs that add freshness.
1/4 cup Thai red curry paste: The main flavor booster that gives the dish its distinctive taste.
2-3 cups canned full-fat coconut milk: Provides creaminess and richness.
2 tablespoons fish sauce (or low sodium soy sauce): Adds complexity and savory flavor.
8 ounces rice noodles, thick or thin: The perfect base for the dish.
sliced limes, mixed herbs, and thinly sliced shallots, for serving: These toppings enhance the dish and add freshness.

How to Cook Creamy Thai Turmeric Chicken and Noodles

Cooking Creamy Thai Turmeric Chicken and Noodles is an enjoyable process. You’ll find it easy to follow with simple steps that yield delicious results. Let’s get started on this delightful culinary journey!

In a bowl, toss the cubed chicken with turmeric, ground ginger, a pinch of black pepper, soy sauce, honey, and 1 tablespoon of sesame oil. Let it marinate for about 5 minutes. This step allows the flavors to penetrate the chicken, making it juicy and flavorful.
Next, heat 2 tablespoons of sesame oil in a large Dutch oven or braiser over medium-high heat. Once hot, add the marinated chicken and sear until browned, about 3 minutes. Stir occasionally to avoid burning. This browning creates a lovely crust on the chicken.
Now, toss in the bok choy and cook for an additional 2 minutes, just until they are lightly charred on the edges. This adds a nice texture and enhances the dish’s flavor. Once done, transfer everything to a plate and set aside.
In the same Dutch oven, add another 2 tablespoons of sesame oil, followed by the chopped shallots, minced garlic, grated fresh ginger, and chopped herbs. Sauté for about 3 minutes until fragrant and the shallots have softened. This builds the aromatic base of your dish.
Next, stir in the Thai red curry paste and cook for about 2 minutes. You’ll want to wait until it becomes fragrant. This step is crucial as it develops the main flavor profile.
Pour in about 2 cups of coconut milk and add the fish sauce. Mix well until everything is combined. If you prefer a saucier dish, feel free to add the remaining coconut milk for a creamier consistency.
Return the cooked chicken and bok choy to the pot. Stir to combine and let it simmer over medium heat until the sauce thickens slightly, about 5 minutes. Keep an eye on it to make sure it doesn’t boil over.
While the sauce is simmering, cook the rice noodles according to package directions. Once cooked, drain and set aside.
To serve, divide the rice noodles between bowls. Ladle the rich chicken and sauce over the noodles. Don’t forget to top each bowl with additional herbs, sliced shallots, and a squeeze of lime juice for a zesty finish.

Things Worth Knowing

Cooking the chicken: Make sure to not overcrowd the pan when searing the chicken. This ensures even cooking and better browning.
Thickening the sauce: If the sauce isn’t thickening to your liking, you can simmer it longer or add a cornstarch slurry for a quick fix.
Vegetable options: You can swap in any vegetables you have on hand, like bell peppers or snap peas, for additional crunch and nutrition.
Storage: Always store leftovers in an airtight container in the fridge for up to three days.
Reheating: When reheating, do so gently on the stovetop, adding a splash of water if the dish seems too thick.

Tips for Success

To make your cooking experience smooth and enjoyable, here are some helpful tips to keep in mind when preparing Creamy Thai Turmeric Chicken and Noodles.

Storage: Leftovers can be kept in an airtight container in the refrigerator for up to three days. Reheat gently to maintain the creamy texture.
Freezing: This dish freezes well, but it’s best to freeze the sauce and chicken separately from the noodles to maintain their texture.
Pairing: Serve this dish with a side of fresh salad or steamed vegetables for a complete meal.
Adjusting spice levels: If you like it spicier, feel free to add more red curry paste or even some chopped chili peppers.
Serving suggestions: Garnish with extra herbs and lime wedges to enhance the flavors and presentation.

Serve This Creamy Thai Turmeric Chicken and Noodles With

When it comes to serving Creamy Thai Turmeric Chicken and Noodles, the possibilities are endless. Here are some ideas to elevate your dining experience:

Fresh Herbs: Top each bowl with chopped cilantro, basil, or mint for an aromatic touch.
Lime Wedges: Serve with lime wedges to squeeze over the top, adding a bright, zesty flavor.
Side Salads: A simple green salad with a light vinaigrette pairs beautifully with this dish, balancing the creaminess.
Rice or Quinoa: Serve alongside a scoop of steamed jasmine rice or quinoa for an extra filling meal.
Occasions: This dish is great for family dinners, meal prep for the week, or even a cozy gathering with friends.
Storage Tips: If you have leftovers, store them in an airtight container and consume within three days for the best flavor and freshness.

FAQ

Absolutely! You can swap in any type of noodles you prefer, whether it’s rice noodles, udon, or even whole wheat pasta. Just be sure to follow the cooking instructions on the package for the best results. Each type of noodle will lend a slightly different texture and flavor to the dish, making it versatile for your taste.

The level of spiciness largely depends on the amount of Thai red curry paste you use. If you prefer a milder dish, feel free to start with a smaller amount and gradually add more to taste. You can also remove any seeds from fresh chilies if you decide to include them for extra heat.

Yes! You can prepare the Creamy Thai Turmeric Chicken and Noodles a day in advance. Just prepare the sauce and chicken separately and store them in the fridge. When you’re ready to serve, reheat them gently and cook the noodles fresh for the best texture.

This dish is delicious on its own, but you can enhance the meal by serving it with a light salad, steamed vegetables, or even some crusty bread to soak up the sauce. A side of fresh herbs and lime wedges for garnish can make your serving even more delightful.

Conclusion

The Creamy Thai Turmeric Chicken and Noodles is not just a meal; it’s an experience worth savoring. The vibrant flavors and creamy texture make it a standout dish that everyone will enjoy. I encourage you to give this recipe a try and enjoy the warmth and comfort it brings to your table. You won’t regret adding this to your weeknight menu.