How to Prepare Yummy Chicken Curry with Rice Noodles and Oven Roasted Asparagus

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Thai green curry paste has a bold, concentrated taste and heat. Drain and refresh with cold water, then drain again. Cut the chicken across the grain. 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. It's 2 cups of raw cremini mushrooms.
3. It's 1/2 of Anaheim pepper.
4. Prepare 1 of sweet onion.
5. It's 2 cloves of garlic.
6. It's 2 sticks of celery.
7. It's 1 of small zucchini.
8. It's 1 bundle of asparagus.
9. Prepare 1 can of coconut milk.
10. Prepare 2 TBS of curry powder.
11. It's to taste of Salt.
12. Prepare to taste of Ground pepper.
13. You need 1/2 tsp of Thyme.
14. You need 1/2 (1 bag) of rice noodles.
15. It's of Olive oil.

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. Stir fry noodles until firm but tender.

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.

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