Creamy Thai chicken and noodles

Name: Creamy Thai chicken and noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian, Thai
Ingredients: 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

5 steps

Prep:15minCook:15min

Updated at: Sun, 04 Aug 2024 09:28:38 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories524.5 kcal (26%)

Total Fat27.6 g (39%)

Carbs41 g (16%)

Sugars2.6 g (3%)

Protein28.7 g (57%)

Sodium1154.1 mg (58%)

Fiber1.8 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1.5 poundsboneless skinless chicken thighs

or breasts, cubed

1 tablespoonground turmeric

2 teaspoonsground ginger

black pepper

2 tablespoonslow sodium soy sauce

or tamari

1 teaspoonhoney

3 tablespoonssesame oil

or extra virgin olive oil

4baby bok choy

or 1 bunch kale, chopped

1 inchfresh ginger

peeled and grated

¼ cupfresh cilantro

or thai basil, chopped

¼ cupthai red curry paste

using more or less to taste

2 cupscanned full-fat coconut milk

2 tablespoonsfish sauce

or low sodium soy sauce

8 ouncesrice noodles

Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

4. Meanwhile, cook noodles according to package directions.

Step 5

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

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