Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken thighs or breasts
- 1 tablespoon ground turmeric
- 2 teaspoons ground ginger
- 2 tablespoons low sodium soy sauce or tamari
- 4 baby bok choy or 1 bunch kale, 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
- 2–3 cups canned full-fat coconut milk
- 8 ounces rice noodles, thick or thin
- black pepper
- 1 teaspoon honey
- 3 tablespoons sesame oil or extra virgin olive oil
Instructions
- Marinate chicken with turmeric, ginger, black pepper, soy sauce, honey, and sesame oil for 5 minutes.
- Heat oil in a Dutch oven over medium-high heat; sear marinated chicken until browned (about 3 minutes). Add chopped bok choy and cook for another 2 minutes. Transfer to a plate.
- In the same pot, add more oil, shallots, garlic, ginger, and cilantro/basil; cook for about 3 minutes until softened. Stir in red curry paste; cook for another 2 minutes.
- Pour in coconut milk and return chicken and bok choy to the pot. Simmer until sauce thickens (about 5 minutes).
- Cook rice noodles according to package instructions; serve noodles topped with creamy chicken mixture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 115mg