First, the recipe.
1.5 lbs of boneless skinless chicken thighs
four links of Aidell's andouille - about 13 ounces
a third of a pound package of rice stick noodles
24 ounces Goya coconut milk (would doulbe next time)
2 spoonfuls green curry paste (would not double until tasting and letting it simmer nest time)
Brown the chicken on both sides.
Do the same to the sausage.
Deglaze with rice wine, then coconut milk.
Add curry paste, stir to combne, and simmer until you've got the flavor you want.
Add back the noodles, green beans, chicken, and sausage, and cover and simmer to bring it all together.
The curry paste jar said to add fish sauce and brown sugar after simmering, but I skipped that.
I used too many noodles - the result is more like Thai spaghetti that had a one night stand with jambalaya, but I can live with that. Make sure to cut the chicken into chunks.
Roboppy, this one was for you.