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Creamy Thai Turmeric Chicken and Noodles

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Ingredients

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For the Chicken and Noodles:

  • 2 boneless, skinless chicken breasts, sliced into strips
  • 8 oz rice noodles or your choice of noodles
  • 1 tbsp olive oil or coconut oil
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 tbsp turmeric powder
  • 1 tsp red curry paste (adjust to taste)
  • 1 can (14 oz) coconut milk
  • 1 tbsp soy sauce or tamari
  • Juice of 1 lime
  • Fresh cilantro for garnish (optional)
  • Salt and pepper to taste

Instructions

Cook the Noodles

  1. Prepare Noodles: Cook the rice noodles according to package instructions. Drain and set aside.

Cook the Chicken

  1. Heat Oil: In a large skillet or wok, heat the olive or coconut oil over medium heat.
  2. Sauté Onion: Add the sliced onion and cook for 2-3 minutes until softened.
  3. Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  4. Cook Chicken: Add the chicken strips to the skillet, cooking until no longer pink, about 5-7 minutes.
  5. Season: Sprinkle in the turmeric powder, red curry paste, salt, and pepper, stirring to coat the chicken evenly.

Make the Sauce

  1. Add Coconut Milk: Pour in the coconut milk and soy sauce, bringing the mixture to a simmer. Let it cook for about 5 minutes to thicken slightly.
  2. Add Lime Juice: Stir in the lime juice and adjust seasoning if necessary.

Combine Noodles and Sauce

  1. Toss Noodles: Add the cooked noodles to the skillet, tossing to coat them in the creamy sauce.
  2. Heat Through: Cook for an additional 2-3 minutes until everything is heated through.

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