Creamy Thai Turmeric Chicken and Noodles

This one was tasty like a laksa - beware thighs don't seem to cook through and needed chopping during the coconut milk phase.

Maybe chop them beforehand. Also, maybe use fresh noodles like egg ones instead of vermicelli? Or ramen. Up to you.

Ingredients:

• 450 g Chicken thighs or breasts, boneless skinless Produce
• 4 Baby bok choy or 1 bunch kale
• 1/4 cup Cilantro and or thai basil, fresh
• 3 cloves Garlic
• 2 tsp Ginger, ground
• 1 inch Ginger, fresh
• 1 Lime - sliced up
• 2 Shallots, medium
• 2 cups Coconut milk, canned full-fat
• 1/4 cup Thai red curry paste

Condiments

• 2 tbsp Fish sauce
• 1 tsp Honey
• 2 tbsp Soy sauce or tamari
• 200g Rice noodles
• 1 Black pepper
• 1 tbsp Turmeric, ground
• 3 tbsp Sesame oil or extra virgin olive

Instructions

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.