Becca And Tory’s Dinners

Creamy Thai Turmeric Chicken and Noodles.

6 servings


30 minutes

total time


1 1/2 pounds boneless skinless chicken thighs or breasts, cubed

1 tablespoon ground turmeric

2 teaspoons ground ginger

black pepper

2 tablespoons low sodium soy sauce or tamari

1 teaspoon honey

3 tablespoons sesame oil or extra virgin olive oil

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

1/4 cup Thai red curry paste, using more or less to taste

2-3 cups canned full-fat coconut milk

2 tablespoons fish sauce ((or low sodium soy sauce))

8 ounces rice noodles, thick or thin

sliced limes, mixed herbs, and thinly sliced shallots, for serving


1. Toss the chicken with turmeric, ground ginger, pinch of pepper, soy sauce, honey, and 1 tablespoon oil. Let sit 5 minutes.

2. Heat 2 tablespoons 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. To the same Dutch oven, add 2 tablespoons oil, the shallots, garlic, fresh ginger, and cilantro/basil, cook 3 minutes, then stir in the curry paste. Cook until fragrant, about 2 minutes. 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...I always use 3 cups. Simmer over medium heat until the sauce thickens slightly, 5 minutes.

4. Meanwhile, cook noodles according to package directions.

5. Divide the noodles between bowls and ladle the chicken and sauce over. Top each bowl as desired with herbs, shallots, and lime juice.

6 servings


30 minutes

total time
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