Thai Turmeric Chicken and Noodles

Thai Turmeric Chicken and Noodles is a fragrant, golden-hued dish that brings together the earthy warmth of turmeric with bold Thai spices, creamy coconut milk, and tender rice noodles. It’s a comforting, wholesome meal that’s both vibrant in flavor and easy to prepare.

Why You’ll Love This Recipe

• Bursting with rich Thai flavors balanced by creamy coconut milk
• Quick to prepare – ideal for busy weeknights
• Naturally gluten-free and easily customizable
• Comforting and nourishing with anti-inflammatory turmeric
• Perfect one-pot meal with both protein and veggies

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken thighs or breasts, cubed
• Ground turmeric
• Ground ginger
• Black pepper
• Soy sauce or tamari
• Honey
• Sesame oil or olive oil
• Baby bok choy or kale, chopped
• Shallots, chopped
• Garlic, minced or grated
• Fresh ginger, peeled and grated
• Fresh cilantro and/or Thai basil, chopped
• Thai red curry paste
• Full-fat coconut milk
• Fish sauce (or extra soy sauce)
• Rice noodles
• Lime wedges, herbs, and sliced shallots for garnish

Directions

this recipe

1. In a large bowl, combine cubed chicken with turmeric, ground ginger, black pepper, soy sauce, honey, and 1 tablespoon of oil. Let marinate for 5 minutes.
2. In a large pot or Dutch oven, heat remaining oil over medium-high. Add chicken and sear until browned, about 3 minutes. Add bok choy and cook 2 more minutes. Remove and set aside.
3. In the same pot, sauté shallots, garlic, and fresh ginger until fragrant.
4. Stir in red curry paste, then add coconut milk and fish sauce. Bring to a gentle simmer.
5. Meanwhile, cook rice noodles according to package directions. Drain.
6. Return chicken and bok choy to the pot. Simmer briefly to heat through.
7. Serve curry over rice noodles, topped with fresh herbs, lime, and sliced shallots.

Servings and Timing

• Servings: 6
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Variations

• Swap chicken for tofu or shrimp
• Add vegetables like bell peppers, mushrooms, or carrots
• Use egg noodles or soba for a different twist
• Make it spicier with extra curry paste or sliced chili peppers
• Use light coconut milk for a lower-fat version

Storage/Reheating

• Store in the refrigerator for up to 3 days in an airtight container
• Reheat gently on the stovetop or microwave, adding a splash of water or coconut milk if needed
• For freezing, store curry and noodles separately for best texture, up to 2 months

FAQs

What kind of chicken works best for this recipe?

Chicken thighs are preferred for their juiciness, but breasts also work well for a leaner option.

Can I make this recipe vegetarian?

Yes, substitute chicken with tofu or tempeh and use soy sauce instead of fish sauce.

How spicy is this dish?

It’s mildly spicy, but you can adjust the heat by altering the amount of red curry paste.

Can I make it ahead of time?

Yes, it reheats well. For best results, store noodles separately to prevent them from getting mushy.

What noodles are best to use?

Rice noodles are traditional, but you can also use soba, udon, or egg noodles.

Is this dish gluten-free?

Yes, if you use tamari or a gluten-free soy sauce and gluten-free rice noodles.

Can I use light coconut milk?

Yes, but the sauce may be slightly thinner and less rich.

Can I freeze leftovers?

Yes, freeze the curry without the noodles. Add freshly cooked noodles when reheating.

What can I use instead of Thai red curry paste?

You can use a homemade blend or other curry pastes like yellow or green for a different flavor profile.

What herbs go best as garnish?

Thai basil, cilantro, and mint all complement the flavors beautifully.

Conclusion

Thai Turmeric Chicken and Noodles is a flavorful, hearty dish that brings comfort and complexity to your table in under 30 minutes. Whether you’re cooking for a busy family dinner or meal prepping for the week, this recipe offers a satisfying and nourishing solution with bold, Thai-inspired flair.

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