1-First, marinate 1 1/2 pounds of cubed chicken with 1 tablespoon ground turmeric powder, 2 teaspoons ground ginger, a pinch of kosher salt and black pepper, 2 tablespoons low sodium soy sauce or tamari, 1 teaspoon raw honey, and 1 tablespoon sesame or extra virgin olive oil for 5 minutes.

2-Heat 2 tablespoons of oil in a pot and sear the marinated chicken until it’s browned, which takes a few minutes over medium heat.

3-Add 4 baby bok choy or 1 bunch of chopped kale and cook until the edges are just charred, then remove both the chicken and greens from the pot.

4-In the same pot, heat another 2 tablespoons of oil and cook 2 medium chopped shallots, 3 cloves garlic, 1 inch grated fresh ginger root, and 1/4 cup chopped fresh cilantro and/or Thai basil for about 3 minutes until fragrant.

5-Stir in 1/4 cup Thai red curry paste and cook until it smells amazing, then add 2 cups of full-fat canned coconut milk and 2 tablespoons fish sauce if you’re using it.

6-Return the chicken and greens to the pot, and add more coconut milk if you want a saucier dish. Simmer everything for about 5 minutes until the sauce thickens slightly.

7-Meanwhile, cook 8 ounces of rice noodles according to the package instructions, then serve them in bowls topped with the curry sauce, garnished with sliced limes, mixed herbs, and thinly sliced shallots.