Recipe: Perfect Chicken Curry with Rice Noodles and Oven Roasted Asparagus

Chicken Curry with Rice Noodles and Oven Roasted Asparagus. Watch how to make perfectly roasted asparagus in this short recipe video! Change up the flavors by choosing your favorite garnishes. Springtime Asparagus and Peanut Chicken Fried Rice.

I got this off of a rice noodle box. I like spicy food so its not too spicy for me but it does have chili sauce in it and also, I used salt instead of fish sauce. Drain noodles and add to skillet along with asparagus. You can have Chicken Curry with Rice Noodles and Oven Roasted Asparagus using 15 ingredients and 1 steps. Here is how you achieve it.

Ingredients of Chicken Curry with Rice Noodles and Oven Roasted Asparagus

1. It's 6 of bone in chicken thighs.
2. You need 2 cups of raw cremini mushrooms.
3. It's 1/2 of Anaheim pepper.
4. You need 1 of sweet onion.
5. Prepare 2 cloves of garlic.
6. Prepare 2 sticks of celery.
7. Prepare 1 of small zucchini.
8. Prepare 1 bundle of asparagus.
9. Prepare 1 can of coconut milk.
10. You need 2 TBS of curry powder.
11. Prepare to taste of Salt.
12. Prepare to taste of Ground pepper.
13. Prepare 1/2 tsp of Thyme.
14. Prepare 1/2 (1 bag) of rice noodles.
15. Prepare of Olive oil.

Stir fry noodles until firm but tender. Drain rice noodles, and cut into thirds (I use kitchen shears, and it only takes a second, but you could place them on a cutting board and use a knife). Add in noodles to chicken and stir to get sauce on noodles. This flavorful roasted chicken is flavored with curry spiced rub and a simple glaze.

Chicken Curry with Rice Noodles and Oven Roasted Asparagus instructions

1. Brown chicken thighs in Olive oil and season with salt and pepper Place asparagus (cut up) on cookie sheet, drizzle with olive oil and season with salt and pepper. Bake at 350 for 20-25 minutes. Dice veggies and put in skillet with olive oil, salt, pepper and thyme. Once veggies are Browning add in curry and coconut milk. Once chicken is browned add to veggies and sauce. Cook for 10-15 minutes. Soften noodles as instructed on package, remove, cut up and add to skillet. Cook for another 5 min.

For a side vegetable, choose broccoli, green. The secret to this fast and easy stir-fry recipe is the green curry sauce made with coconut milk, lime juice, ginger, fish sauce, and Thai green curry paste. Fragrant, peanut-laced Panang curry paste and coconut milk become the foundation for this quick curry. Create your own custom Thai curry with Add the chicken and lime leaves, and continue to simmer, adjusting the heat as necessary. Break off the tough ends of the asparagus and, if they're thick, peel them.