Red Coconut Curry Pulled Chicken
Red Coconut Curry Pulled Chicken, a creamy and red thai curry flavored pulled chicken recipe that is paleo, Gluten-Free, dairy-free, slow cooker recipe.
Our favorite meal-prep meals to make are Paleo slow cooker recipes because they are an simple way to ensure that you have protein-rich meals throughout the week. Lately, pulled chicken has been our protein of choice because it’s light and it pairs well with everything from salads to veggies.
We usually stick to a few of our go-to recipes (like Key Lime Pie Pulled Chicken), but recently this Slow Cooker Basil Chicken and Coconut Curry recipe popped up on our newsfeed and inspired us to come up with this Red Coconut Curry Pulled Chicken recipe.
Why this recipe works
- The sauce here is a satisfying! It cooks for hours, infusing all of the satisfying flavors of coconut milk, basil, red curry paste, garlic, onion, lime, pineapple and ginger together.
- The chicken cooks in this sauce until it just melts into creamy deliciousness.
- The shredded chicken absorbs the seasoning and sauce.
Expert tips
- How to serve:
- Add this chicken and sauce to roasted cauliflower, broccoli, red pepper, and carrots in the red coconut curry sauce from this recipe…
- Top on top of rice, potatoes, quinoa or pasta.
- For leftovers:
- Store in an airtight container in the fridge for 3-4 days.
- Make sure you love the taste of the coconut cream you are using because it flavors the whole dish.
- Golden Star and Savoy have been our go-to, and our recipes always taste so much better when we use either one of those brands.
Cook 4 hoursTotal 4 hoursMakes 8
Ingredients
- 2 cans coconut milk, (make sure there are no preservatives inside, our favorite is Golden Star or Savoy)
- 3 Tbs coconut flour, (divided)
- 1 Tbs maple syrup
- 2 Tbs dried basil
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp ground black pepper
- 5 Tbs red curry paste, (the Thai Kitchen brand is Paleo)
- 2.5 pounds chicken breast
- 1/4 cup diced garlic, ( 1 small head)
- 1/2 cup diced shallots
- 3/4 cup diced red pepper
- 2 Tbs lime juice
- 1 cup diced pineapple
- 1/2 tsp ground ginger
- 5 leaves of fresh Thai basil
Method
- Put 2 cans of coconut milk, 1 Tbs of coconut flour, 1 Tbs of maple syrup, 2 Tbs of dried basil, 1 tsp chili powder, 1 tsp salt, 1 tsp ground black pepper, and 5 Tbs red curry paste into a slow cooker and mix with a spoon.
- Add 2.5 pounds of chicken breast to the slow cooker. Top with 1/4 cup diced garlic, 1/2 cup diced shallots, 3/4 cup diced red peppers, 2 Tbs lime juice, and 1 cup of diced pineapple and mix everything together in the slow cooker.
- Cook on high heat for 3.5-4 hours. Remove the chicken from the slow cooker and shred, then put the shredded chicken back into the slow cooker. Add 1/2 tsp of ground ginger and 5 leaves of fresh Thai basil to the slow cooker. At this point, add another 2 Tbs of coconut flour to the slow cooker. (This is based on how much you want the sauce to be thickened at this point. This will depend on how thick the coconut milk/cream you used was. We used 2 Tbs, but you can use less or more). Cook for another 10-15 minutes. Mix and serve.
