Instructions
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1
Trim and quarter the Brussels sprouts, cut the broccoli into small florets, and chop the onion into bite-sized chunks.
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2
Slice the chicken thighs into thin, bite-sized pieces and place them in a bowl.
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3
Season the chicken with 1 tsp paprika, salt to taste, 1/4 tsp black pepper, 1/3 tsp chicken seasoning, and chili powder to taste, then mix well until evenly coated.
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4
Heat 2 tbsp olive oil in a skillet over medium-high heat, add the chicken pieces, and cook for 6 to 8 minutes until golden and cooked through.
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5
Transfer the cooked chicken to a plate, keeping the seasoned pan drippings in the skillet.
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6
Add the chopped onion to the skillet and sauté over medium heat for 1 to 2 minutes until lightly softened.
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7
Add the Brussels sprouts along with 1 tbsp smoked paprika, 1 tsp garlic powder, 1/3 tsp dried rosemary, and a pinch of salt; stir, cover, and cook for 3 to 5 minutes.
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8
Add the broccoli florets and 1/4 cup of water, cover, and cook for 10 minutes, stirring occasionally.
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9
Make space in the center of the pan, stir in 1/3 cup tomato sauce and 1 tbsp red curry paste, add 1/3 cup water, cover, and simmer for another 5 to 10 minutes until vegetables are tender.
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10
Meanwhile, bring a pot of salted water to a boil, add the noodles, and cook for 3 to 4 minutes until tender, then drain thoroughly.
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11
Toss the hot drained noodles with 1 tbsp butter and a pinch of black pepper.
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12
Arrange the noodles on a serving platter, spoon the vegetable curry sauce over top, and crown with the golden chicken.
