Chicken Lime Curry w/Udon Noodles
2 chicken breasts of Rotisserie chicken (cubed)
4 stalks of asparagus (cut in 1 inch pieces)
½ cup Thai Basil
1 cup chopped bok choy
1 carrot (chopped)
1 red bell pepper
7 shiitake mushrooms (sliced with stem removed)
½ large purple onion
1 can coconut milk
2 tsp fish sauce
½ cup chicken broth
zest of 1 lime
½ lime (juiced)
2 tablespoons red curry paste
1 Thai chili (sliced with seeds)
4 oz Udon Noodles
½ cup cilantro (optional garnish)
Cut the two breasts of your store bought Rotisserie chicken into cubes and set aside.
Chop the asparagus, basil, bok choy, shiitake mushrooms, carrot, bell pepper and purple onion. Set aside.
Pour the coconut milk in a heated pan and add the chicken broth and curry paste. Let it come to a boil and toss in the vegetables. Add the sliced Thai chili and the fish sauce. Cover and cook until veggies are tender (about a half hour).
Toss in the noodles, and let it go for 4 minutes. (You can also cook the noodles separately if you wish, then add them to the curry)
Pour the curry into the bowl, add the chopped chicken and mix, then garnish with cilantro for extra flavor. Zest the lime in the bowl and add a squeeze of the lime for a citrus punch.