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Creamy Thai Turmeric Chicken and Noodles

Creamy Thai Turmeric Chicken and Noodles

The ultimate comfort food, this Creamy Thai Turmeric Chicken and Noodles is a creamy, easy weeknight dinner that satisfies every craving. Experience the rich flavors and warm spices tonight!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Thai
Calories: 550
Ingredients Equipment Method Notes

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

Equipment

  • Wooden Spoon
  • Saucepan
  • Grater
  • Peeler
  • Oven
  • Mixing Bowl
  • Chef's Knife

Method
 

  1. 1. Toss the chicken with turmeric, ground ginger, pinch of black pepper, soy sauce, honey, and 1 tablespoon oil. Let sit 5 minutes.
  2. 2. Heat 2 tablespoons of oil in a large Dutch oven or braiser over medium-high heat. Add the chicken and sear until browned, about 3 minutes, stirring 2-3 times. Toss in the bok choy and cook 2 minutes more, until just charred on the edges. Transfer everything to a plate.
  3. 3. To the same Dutch oven, add 2 tablespoons oil, the shallots, garlic, fresh ginger, and cilantro/basil. Cook for 3 minutes, then stir in the curry paste. Cook until fragrant, about 2 minutes.
  4. 4. Stir in about 2 cups coconut milk and fish sauce. Slide the chicken and bok choy back into the sauce. If you want more sauce, add the additional coconut milk. Simmer over medium heat until the sauce thickens slightly, 5 minutes.
  5. 5. Meanwhile, cook noodles according to package directions.
  6. 6. Divide the noodles between bowls and ladle the chicken and sauce over. Top each bowl as desired with herbs, shallots, and lime juice.

Notes

No additional notes available.