DESCRIPTION
Pulled chicken sandwiches get a delicious twist with Thai curry flavors and a creamy coconut slaw. You’ve got to try it!
Ingredients
Scale
- 1/4 cup Thai red curry paste
- 2 Tbsp. olive oil
- 2 limes, juiced, divided
- 2 tsp. fish sauce
- 3/4 tsp. garlic powder, divided
- 3/4 tsp. salt, divided
- 6 boneless, skinless chicken thighs
- 2 Tbsp. unsweetened coconut cream
- 2 green onions, sliced thin
- 1 Tbsp. dark brown sugar
- 5 oz. bagged vegetable slaw*
- 4 Kaiser rolls, sliced in half horizontally
- 1 bunch fresh cilantro
Instructions
- Preheat oven to 425°F.
- In a large bowl whisk together red curry paste, olive oil, juice of 1 lime, ½ teaspoon garlic powder, and ½ teaspoon of salt until well combined. Add chicken and toss well to coat.
- Transfer chicken and any curry mix to a small baking dish.
- Place pan in oven. Bake 25 minutes or until chicken registers 160°F on an instant-read thermometer inserted into the thickest part of the thigh.
- Meanwhile, in a medium bowl stir together coconut cream, green onions, remaining lime juice, ¼ teaspoon of garlic powder, ¼ teaspoon of salt, and sugar. Add vegetable slaw, toss to combine.
- Remove pan from oven. Shred chicken in pan, combining it with any pan juices.
- Place ¼ of the shredded chicken on the bottom half of a Kaiser roll. Top with ¼ of the slaw and some fresh cilantro leaves. Add top of bun to sandwich. Repeat with remaining ingredients.
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Notes
*Vegetable slaw usually contains a shredded mixture of red and green cabbage, broccoli, and carrots. You can use bagged shredded plain cabbage instead, or you can shred your own.