creamy thai turmeric chicken and noodles.

 

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 or even spinach a bag of it.
• 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

US Customary - Metric

INSTRUCTIONS

1. 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.