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BBQ Chicken Red Curry Noodles

BBQ Chicken Red Curry Noodles
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BBQ Chicken Red Curry Noodles are a vibrant and flavorful dish combining smoky grilled chicken with creamy Thai red curry sauce and chewy rice noodles. Ready in under 30 minutes, this recipe offers a perfect balance of sweet, heat, and savory notes with fresh vegetables, herbs, and a luscious coconut curry base. Ideal for quick dinners, meal prep, or weekend cooking adventures, it delivers comfort and excitement in every bite.

Ingredients

Scale

BBQ Chicken

  • 2 cups cooked BBQ chicken, sliced into bite-sized pieces (grilled or rotisserie)

Noodles

  • 6 oz rice noodles (thin, chewy)

Red Curry Sauce

  • 1 tablespoon oil (vegetable or coconut oil)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons red curry paste
  • 1 can (13.5 oz) coconut milk
  • 1 tablespoon fish sauce (or gluten-free tamari for gluten-free option)
  • 1 teaspoon sugar
  • 1 tablespoon fresh lime juice

Vegetables

  • 1 bell pepper, sliced
  • 1 cup snap peas
  • Optional: carrots, broccoli florets, baby corn, mushrooms (as desired)

Fresh Herbs & Garnishes

  • Fresh basil leaves
  • Fresh cilantro leaves
  • Optional garnishes: sliced fresh chilies, chopped peanuts or cashews, lime wedges

Instructions

  1. Prepare the BBQ Chicken: Slice cooked BBQ chicken into bite-sized pieces. If not pre-cooked, grill or pan-sear chicken breasts with your favorite smoky BBQ sauce until fully cooked and caramelized. Set aside.
  2. Cook the Rice Noodles: Soak or boil the rice noodles according to package instructions until tender but firm. Drain and rinse with cold water to prevent sticking. Set aside.
  3. Make the Red Curry Sauce: Heat oil in a large pan over medium heat. Add finely chopped onion and minced garlic, sauté until soft and fragrant. Stir in red curry paste and cook for 1-2 minutes to release aroma.
  4. Add Coconut Milk and Simmer: Pour in the coconut milk and stir to combine with curry paste. Let the sauce simmer gently for 5-7 minutes until slightly thickened, stirring occasionally.
  5. Incorporate Vegetables: Add sliced bell peppers, snap peas, and any additional vegetables. Cook for a few minutes until they are tender-crisp yet vibrant and fresh.
  6. Combine Chicken and Noodles: Add BBQ chicken pieces into the sauce, followed by the cooked rice noodles. Toss gently but thoroughly so every strand and piece is coated in the luscious red curry sauce.
  7. Season and Finish: Season with fish sauce, lime juice, and sugar to balance heat and savoriness. Turn off the heat and sprinkle fresh basil and cilantro just before serving.

Notes

  • Use quality red curry paste for the best authentic flavor.
  • Avoid overcooking noodles; keep them al dente as they will soften when combined with the sauce.
  • Adjust seasoning by tasting and adding more fish sauce for saltiness or lime juice for acidity.
  • Grill chicken to achieve smoky charred edges that enhance the dish’s flavor.
  • Add fresh herbs off heat to preserve their color and bright flavor.
  • For a vegan version, substitute BBQ chicken with smoked tofu or tempeh and use vegan alternatives for fish sauce and curry paste.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze sauce and chicken separately from noodles to avoid sogginess.
  • Reheat gently on low heat, adding water or coconut milk if needed to loosen the sauce.

Nutrition

Keywords: BBQ chicken, red curry, Thai noodles, coconut curry, rice noodles, quick dinner, gluten free, meal prep

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