30 Minute Creamy Thai Turmeric Chicken and Noodles.
If you’re on the hunt for a quick, flavorful meal that packs a punch, look no further than this 30 Minute Creamy Thai Turmeric Chicken and Noodles. This dish is a delightful combination of tender chicken, aromatic spices, and creamy coconut goodness, all served over a bed of luscious rice noodles. Perfect for busy weeknights or when you need a comforting bowl of goodness, this recipe will soon become a staple in your kitchen.
What You’ll Love About This Recipe
– Quick and easy preparation that fits into your busy schedule.
– A harmonious blend of spices and flavors that will tantalize your taste buds.
– Creamy texture from coconut milk that makes this dish incredibly satisfying.
– Versatile: you can substitute ingredients based on what you have on hand.
– Packed with nutrients from the fresh vegetables and herbs.
What Goes Into 30 Minute Creamy Thai Turmeric Chicken and Noodles.
- 1 1/2 pounds boneless skinless chicken thighs or breasts, cubed: Tender protein that absorbs the flavors beautifully.
- 1 tablespoon ground turmeric: Adds a warm, earthy flavor and vibrant color.
- 2 teaspoons ground ginger: Provides a subtle heat and digestive benefits.
- Black pepper: Enhances the overall flavor profile.
- 2 tablespoons low sodium soy sauce or tamari: Adds a savory depth.
- 1 teaspoon honey: A touch of sweetness to balance the spices.
- 3 tablespoons sesame oil or extra virgin olive oil: For sautéing and richness.
- 4 baby bok choy or 1 bunch kale, chopped: Fresh greens add color and nutrition.
- 2 medium shallots, chopped: Sweet and aromatic.
- 3 cloves garlic, minced or grated: Essential for flavor.
- 1 inch fresh ginger, peeled and grated: Adds a punch of freshness.
- 1/4 cup fresh cilantro and/or Thai basil, chopped: Bright, herbal notes.
- 1/4 cup Thai red curry paste: The star of the dish, adjust to your spice preference.
- 2-3 cups canned full-fat coconut milk: Creamy base that makes this dish luxurious.
- 2 tablespoons fish sauce (or low sodium soy sauce): Adds umami depth.
- 8 ounces rice noodles, thick or thin: The perfect vehicle for this creamy sauce.
- Sliced limes, mixed herbs, and thinly sliced shallots, for serving: Fresh garnishes to elevate the dish.
Appliances & Accessories
- Large skillet or wok: For sautéing the chicken and vegetables.
- Pot for boiling noodles: To cook the rice noodles to perfection.
- Measuring cups and spoons: For accurate ingredient measurements.
- Wooden spoon or spatula: For stirring the ingredients.
- Cutting board and knife: To chop your vegetables and proteins.
30 Minute Creamy Thai Turmeric Chicken and Noodles.: How It’s Done
Step 1: Prepare the Ingredients
Start by cubing the chicken thighs or breasts into bite-sized pieces. Chop the bok choy or kale, shallots, garlic, and fresh ginger. Set everything aside for easy access.
Step 2: Cook the Noodles
In a large pot, bring water to a boil. Add the rice noodles and cook according to package instructions until al dente. Once cooked, drain the noodles and set them aside.
Step 3: Sauté the Chicken
In a large skillet or wok, heat the sesame oil over medium-high heat. Add the cubed chicken and season it with ground turmeric, ground ginger, and black pepper. Sauté for about 5-7 minutes, or until the chicken is browned and cooked through.
Step 4: Add Aromatics
Add chopped shallots, minced garlic, and fresh ginger to the skillet. Stir and cook for an additional 2-3 minutes until the shallots are translucent and the garlic is fragrant.
Step 5: Incorporate the Greens
Add the chopped bok choy or kale to the skillet. Stir well and cook for about 2 minutes, allowing the greens to wilt.
Step 6: Create the Sauce
Pour in the canned coconut milk and add the Thai red curry paste, low sodium soy sauce, honey, and fish sauce. Stir well to combine and bring the mixture to a gentle simmer.
Step 7: Combine the Noodles
Add the cooked rice noodles to the skillet, tossing them in the creamy sauce until they are well coated. Cook for an additional 2-3 minutes, allowing the noodles to absorb the flavors.
Step 8: Garnish and Serve
Remove the skillet from heat and stir in the fresh cilantro and/or Thai basil. Serve the dish warm, garnished with sliced limes, mixed herbs, and thinly sliced shallots.
Allergy-Friendly Substitutes
- Chicken: Swap for firm tofu or chickpeas for a plant-based alternative.
- Fish sauce: Replace with additional soy sauce or coconut aminos for a vegan option.
- Coconut milk: Use almond milk or soy milk, though the creaminess will be different.
- Rice noodles: Substitute with gluten-free noodles or spiralized vegetables.
Author’s Commentary
This 30 Minute Creamy Thai Turmeric Chicken and Noodles recipe is one of those meals that feels indulgent yet is surprisingly easy to whip up. The vibrant spices not only make it visually appealing but also offer a delightful aroma that fills your kitchen as it cooks. I love how you can customize the levels of spice based on your preference—feel free to amp up the red curry paste for an extra kick! The combination of creamy coconut milk with the freshness of herbs creates a comforting balance that’s hard to resist. Plus, it’s a great way to sneak in some greens!
Save for Later: Storage Tips
If you find yourself with leftovers (which is unlikely, but just in case!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in a skillet over low heat, adding a splash of coconut milk or water to loosen the sauce. This dish can also be frozen for up to a month; just be sure to separate the noodles and sauce before freezing to maintain the best texture.
Quick Questions
Can I make this dish in advance?
Yes! You can prepare the chicken and sauce ahead of time and store them in the refrigerator. Just cook the noodles fresh when you’re ready to serve.
What can I use instead of coconut milk?
If you’re looking for a lighter option, you can use almond milk or a blend of vegetable broth and a little bit of cornstarch for thickening.
Is this dish spicy?
The spice level can vary depending on how much Thai red curry paste you use. Start with a smaller amount and adjust according to your taste!
What can I serve with this dish?
It pairs wonderfully with a side salad or some steamed vegetables. You can also serve it with lime wedges and additional fresh herbs for an extra burst of flavor.
Wrap-Up
This 30 Minute Creamy Thai Turmeric Chicken and Noodles is not just a meal; it’s an experience that brings warmth and satisfaction to the table. With the right balance of spices, creamy texture, and fresh ingredients, it’s a perfect dish for any occasion. Whether you’re serving it for a family dinner or enjoying a quiet night in, this recipe is sure to impress. So grab your ingredients, and let’s get cooking!
30 Minute Creamy Thai Turmeric Chicken and Noodles.
Ingredients
Equipment
Method
- Start by cubing the chicken thighs or breasts into bite-sized pieces. Chop the bok choy or kale, shallots, garlic, and fresh ginger. Set everything aside for easy access.
- In a large pot, bring water to a boil. Add the rice noodles and cook according to package instructions until al dente. Once cooked, drain the noodles and set them aside.
- In a large skillet or wok, heat the sesame oil over medium-high heat. Add the cubed chicken and season it with ground turmeric, ground ginger, and black pepper. Sauté for about 5-7 minutes, or until the chicken is browned and cooked through.
- Add chopped shallots, minced garlic, and fresh ginger to the skillet. Stir and cook for an additional 2-3 minutes until the shallots are translucent and the garlic is fragrant.
- Add the chopped bok choy or kale to the skillet. Stir well and cook for about 2 minutes, allowing the greens to wilt.
- Pour in the canned coconut milk and add the Thai red curry paste, low sodium soy sauce, honey, and fish sauce. Stir well to combine and bring the mixture to a gentle simmer.
- Add the cooked rice noodles to the skillet, tossing them in the creamy sauce until they are well coated. Cook for an additional 2-3 minutes, allowing the noodles to absorb the flavors.
- Remove the skillet from heat and stir in the fresh cilantro and/or Thai basil. Serve the dish warm, garnished with sliced limes, mixed herbs, and thinly sliced shallots.
Notes
- Feel free to substitute chicken with firm tofu or chickpeas for a plant-based option.
- Adjust the amount of Thai red curry paste based on your spice tolerance.
- This dish can be made in advance; just cook the noodles fresh when ready to serve.
