1 1/2 pounds boneless skinless chicken thighs or breasts, cubed
1 tablespoon ground turmeric
2 teaspoons ground ginger
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
- Toss the chicken with turmeric, ground ginger, pinch of pepper, soy sauce, honey, and 1 tablespoon oil. Let sit 5 minutes.
- 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.
- 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.
- Meanwhile, cook noodles according to package directions.
- Divide the noodles between bowls and ladle the chicken and sauce over. Top each bowl as desired with herbs, shallots, and lime juice.