Easy Way to Cook Appetizing Chicken Curry with Rice Noodles and Oven Roasted Asparagus

Hello everybody, I hope you are having an amazing day. Today I will show you how to prepare a special dish, Chicken Curry with Rice Noodles and Oven Roasted Asparagus. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Chicken Curry with Rice Noodles and Oven Roasted Asparagus Recipe. 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.

You can cook Chicken Curry with Rice Noodles and Oven Roasted Asparagus using 15 ingredients and 1 steps. Here is how you cook it.

Ingredients of Chicken Curry with Rice Noodles and Oven Roasted Asparagus

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

I typically cook my noodles in a separate pan so that I can add them to the curry perfectly al dente, and also store any leftovers noodles in a separate If you love this Thai curry, feel free to also check out these other favorite Thai recipe on Gimme Some Oven Springtime Asparagus and Peanut Chicken Fried Rice.Medically reviewed by Richard Fogoros, MD.Crunchy, Asian-Inspired Sesame Oven-Roasted Asparagus Recipe.Add the spring onions and asparagus to the red onions; mix.

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.

Add in noodles to chicken and stir to get sauce on noodles.Place on platter, and top with asparagus.Cook the rice noodles (or rice or grains).

Put the chicken on top of the veg, skin-side up.Scrape any pan juices over the chicken and veg.Serve it over rice, quinoa or rice noodles - and save the amazing leftovers for lunch!Before I start the Instant Pot Curry chicken, I'll usually start a small batch of rice or quinoa, to keep the The crispy roasted edges are nice here.Serve the fragrant and flavorful Instant Pot Curry Chicken up in bowls.