Ingredients

1 pack boneless skinless chicken thighs (862g)

2 tablespoon ground turmeric

4 teaspoons ground ginger

Dash of black pepper

4 tablespoons low sodium soy sauce

2 teaspoons (10g) honey

3 tablespoons (45g) 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

3 cups canned light coconut milk

2 tablespoons fish sauce (or low sodium soy sauce)

1 package (250g) rice stick noodles

sliced limes, mixed herbs, and thinly sliced shallots, for serving

Directions

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 sesame oil in a large pan 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 pan, 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 and add in your last cup of coconut milk. 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.

If storing for meal prep for the week, store the noodles separately from the sauce so that they don't turn to mush!

Makes 5 servings (could also be split into 6 servings)

Cals: 561
Carbs: 54g
Protein: 36g
Fat: 21g

*For lower carb, sub a small amount of potatoes for the noodles, serve as a soup or use spaghetti squash!