Ingredients
- 1 ½ lbs boneless skinless chicken breasts or boneless chicken thighs, cubed (or shrimp, or omit for vegetarian)
- 3 tablespoons extra virgin olive oil
- 1 bunch bok choy or kale, roughly chopped
- 1 onion chopped
- 1 ½ cups shredded carrots
- 1 red bell pepper chopped
- 1 ½ tsp minced garlic or 3 cloves, minced
- 1 tablespoon turmeric generous — use 2 tablespoons for deeper color
- 2 teaspoons ground ginger
- black pepper to taste
- 2 tablespoons soy sauce
- 1 teaspoon honey
- ¼ cup red Thai curry paste
- 2 cans (13.66 oz) coconut milk
- 4-6 cups chicken broth or vegetable broth
- 2 tablespoons fish sauce optional
- Sriracha to taste
- 16 oz linguine or rice noodles
- lime wedges, cilantro, sliced shallots garnish
- naan bread for serving
Don't Want to Build Your Own? I've Got You.Every Saturday I share a full week of dinners, sides, and a dessert — with the grocery list already done. Come grab this week's Weekly Meal Plans!Equipment
4.5 Quart Dutch Oven I absolutely love my red dutch ovens! So much so they are part of my kitchen essentials. They are perfect for one pot meals like this!
Pyrex Measuring Cups Another of my kitchen essentials. Once I started using the Pyrex measuring cups I never went back.
Method
- If using raw chicken or shrimp: toss with spices (turmeric, ginger, black pepper), soy sauce, and honey. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat and cook until done. Remove and set aside.
- Add remaining 1 tablespoon olive oil to the pot. Add onion, bell pepper, carrot, and bok choy. Sauté 5–7 minutes until softened.
- Add garlic, turmeric, ginger, black pepper, soy sauce, honey, and red Thai curry paste. Stir to coat the vegetables.
- Pour in coconut milk and chicken broth. Add fish sauce if using and sriracha to taste. Bring to a boil.
- Add linguine and cook, stirring every 2 minutes, until noodles are done and have absorbed most of the broth, about 9–10 minutes.
- Add cooked chicken or shrimp back in and stir to warm through. (If using leftover rotisserie chicken, add it here.)
- Serve immediately in bowls with warm naan, lime wedges, cilantro, and sliced shallots.
Nutrition
Video
Notes
Noodles will soak up most of the broth by day two — reheat with a splash of chicken broth to loosen. The leftovers are incredible.
For vegetarian: skip the protein entirely and add spices directly to vegetables during the sauté step. Use vegetable broth and omit fish sauce.
Shrimp variation: keep shrimp separate if feeding a mixed crowd — cook in a separate pan and add to individual bowls at serving.
