Get ready to tantalize your taste buds with a dish that brings the vibrant flavors of Thailand right to your kitchen! Our Red Coconut Curry Pulled Chicken is not just a meal; it’s an experience that will transport you to a tropical paradise with every bite. This paleo-friendly and gluten-free recipe is perfect for busy weeknights, as it requires minimal prep time and lets your slow cooker do all the heavy lifting. With tender, flavorful chicken coated in a luscious coconut curry sauce, this dish is sure to impress your family and friends. Curious to learn how to create this mouthwatering masterpiece? Read on for the full recipe!
Prep Time: 10 mins
Cook Time: 6 hrs
Total Time: 6 hrs 10 mins
Cuisine: Thai
Serves: 6 servings
Ingredients
- 2 pounds chicken thighs
- 1 can (14 ounces) coconut milk
- 2 tablespoons red curry paste
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- Prepare ingredients by trimming excess fat from chicken thighs and patting them dry with paper towels.
- In a large slow cooker, combine chopped onion and minced garlic as the base layer.
- Place chicken thighs directly on top of the onion and garlic mixture.
- In a separate mixing bowl, whisk together coconut milk, red curry paste, fish sauce, and lime juice until fully combined and smooth.
- Pour the curry mixture evenly over the chicken thighs, ensuring all pieces are well-coated.
- Cover the slow cooker and set to low heat, cooking for 5-6 hours until chicken is extremely tender and easily falls apart.
- Once cooking is complete, remove chicken and shred using two forks, discarding any bones or excess fat.
- Return shredded chicken to the slow cooker and stir to combine with remaining sauce.
- Let chicken sit in sauce for an additional 10-15 minutes to absorb flavors.
- Serve hot, garnished with fresh chopped cilantro and optional lime wedges.
Tips
- Choose the Right Cut: For the best flavor and tenderness, opt for bone-in, skin-on chicken thighs. They hold up well during the slow cooking process and absorb the curry flavors beautifully.
- Customize Your Heat: If you love a little spice, feel free to add more red curry paste or toss in some sliced jalapeños to the slow cooker. Adjust the amount to suit your heat preference!
- Prep Ahead: You can prepare the ingredients the night before. Just combine the onion, garlic, and chicken in the slow cooker, and store the curry sauce in the fridge. In the morning, pour the sauce over the chicken and set it to cook!
- Garnish for Freshness: Don’t skip the fresh cilantro! It adds a burst of color and a refreshing flavor that complements the rich curry. Lime wedges are also a great addition for an extra zing.
- Serve with Sides: This pulled chicken pairs wonderfully with cauliflower rice or steamed veggies, making it a complete and satisfying meal that adheres to your paleo and gluten-free lifestyle.
Nutrition Facts
Calories: 340kcal
Carbohydrates: 5g
Protein: 28g
Fat: 24g
Saturated Fat: 16g
Cholesterol: 130mg
