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BBQ Chicken Red Curry Noodles

BBQ Chicken Red Curry Noodles
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Savor a perfect blend of smoky, spicy, and creamy flavors with these BBQ Chicken Red Curry Noodles. Featuring tender BBQ chicken, a fragrant red curry coconut sauce, and chewy rice noodles, this quick and versatile meal is ideal for busy weeknights. Easy to customize for dietary preferences and bursting with vibrant colors and textures, this dish brings comfort and excitement to your table.

Ingredients

Scale

BBQ Chicken

  • 1 1/2 cups pre-cooked BBQ chicken, sliced into bite-sized pieces

Curry Sauce

  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp red curry paste
  • 1 can (13.5 oz) coconut milk
  • 1 tbsp fish sauce or soy sauce
  • 1 tbsp fresh lime juice

Noodles and Vegetables

  • 6 oz thin rice noodles
  • 1 bell pepper, sliced
  • 1 cup snap peas, trimmed

Garnishes

  • 1/4 cup fresh cilantro, chopped
  • 2 green onions, sliced
  • Optional: crushed peanuts or cashews

Instructions

  1. Prepare the ingredients: Slice the BBQ chicken into bite-sized pieces. Chop the bell peppers and trim the snap peas. Mince the garlic and grate the fresh ginger to prepare the curry base.
  2. Cook the aromatics and curry paste: Heat vegetable oil in a large skillet over medium heat. Add minced garlic and grated ginger, stirring until fragrant. Stir in the red curry paste and cook for about one minute to release its aromas.
  3. Add coconut milk and seasonings: Pour in the coconut milk and stir to combine it with the curry paste. Add fish sauce or soy sauce, lime juice, and let the sauce simmer gently for 3-5 minutes to blend flavors.
  4. Cook the noodles: Add the rice noodles directly into the sauce along with a little water or broth if needed. Stir gently and cook until noodles are tender yet still chewy, allowing them to soak up the flavorful sauce.
  5. Combine chicken and vegetables: Toss in the sliced BBQ chicken, bell peppers, and snap peas. Stir everything together and cook for another 2-3 minutes to warm the chicken and lightly soften the vegetables.
  6. Garnish and serve: Remove the skillet from heat and sprinkle chopped cilantro and sliced green onions over the dish. Optionally, add crushed peanuts or cashews for extra crunch. Serve immediately for the best texture and vibrant flavor.

Notes

  • Use quality BBQ chicken for authentic smoky flavor; store-bought is fine but select one with real BBQ taste.
  • Rice noodles cook quickly—avoid overcooking to prevent mushiness.
  • Adjust the amount of red curry paste to control spice level according to your preference.
  • Fresh lime juice added at the end brightens the dish and balances the creamy richness.
  • Cut vegetables into evenly sized pieces to ensure uniform cooking and consistent crunch.

Nutrition

Keywords: BBQ chicken, red curry, coconut milk, rice noodles, easy weeknight meal, spicy curry, smoky BBQ, Asian fusion, gluten free, quick dinner

Find it online: https://homemademealz.com/bbq-chicken-red-curry-noodles/