Easy Recipe: Tasty Chicken Curry with Rice Noodles and Oven Roasted Asparagus

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Consider the stairs. Walk up the stairs to where you live or work as an alternative to using the elevator. While this will be difficult to do if you live on or if your job is on a extremely high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is totally do-able. If you do work on a very high floor, why not get off the elevator a few floors early and walk the rest of the way? So many people choose the elevator over hiking even a single flight of stairs. Even just a individual flight of stairs, when walked up or down a few times a day–can be a great boost to your system.

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We hope you got benefit from reading it, now let’s go back to chicken curry with rice noodles and oven roasted asparagus recipe. To cook chicken curry with rice noodles and oven roasted asparagus you only need 15 ingredients and 1 steps. Here is how you do that.

The ingredients needed to cook Chicken Curry with Rice Noodles and Oven Roasted Asparagus:

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

Instructions to make Chicken Curry with Rice Noodles and Oven Roasted Asparagus:

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.

PANANG CURRY PASTE: In a small bowl, combine the ingredients for the paste and mix using a spoon or a small spatula. Heat the oil in a large pot set over medium heat. When the chicken is golden and crispy, remove from the oven; transfer to a warmed plate and keep warm by lightly tenting with foil. Add drained rice noodles, snow peas and remaining sauce. Turn off heat, add thinly sliced scallions and toasted sesame oil.

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