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Thai Creamy Turmeric Chicken and Vermicelli Pasta

Cooking Time: 30 minutes
Serves

INGREDIENTS

  • 1 Pack Vermicelli Pasta
  • 1 1/2 pounds boneless skinless chicken thighs or breasts, cubed
  • 1 tbsp turmeric
  • 1 tsp ginger
  • black pepper
  • 2 tbsp tamari sauce
  • 1 tsp honey
  • 3 tbsp olive oil
  • 1 bunch kale, chopped
  • 2 shallots, chopped
  • 3 cloves garlic, minced
  • 1 inch ginger, peeled and grated
  • 1/4 C fresh cilantro and or Thai basil, chopped
  • 1/4 C Thai red curry paste
  • 2-3 C coconut milk
  • 2 tbsp low sodium soy sauce
  • sliced lemon, mixed herbs for serving

Directions

  • 1.
    Toss the chicken with turmeric, ginger, pinch of black pepper, soy sauce, honey, and 1 tablespoon oil. Let sit for 5 min.
  • 2.
    Heat 2 tablespoons oil in a large Dutch oven. Add the chicken and stir, about 3 min. Add in the kale and cook for 2 mins. Transfer everything to a plate.
  • 3.
    Add 2 tbsp. oil, shallots, garlic, ginger, and cilantro. Cook for 3 min. stir in curry paste. Cook about 2 min. Stir in 2 cups of 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.
    Cook vermicelli pasta according to pack directions.
  • 5.
    Divide the pasta between bowls and add the chicken and sauce over. Top each bowl as desired with herbs, shallots, and lime juice.

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