I can’t even right now…
I mean, how do I describe this recipe to you without getting all gushy, incoherent and generally all food-blogger-fanatical with you? I’m sure some of you wouldn’t mind if I did jump across the line into food-blogger Cray cray land (some of you may even see it as a form of entertainment) but, others, simply want to know about this recipe in a matter-of-fact, am-I-going-to-make-this-recipe kind of way. And I just don’t know how to do that
Like, for a start, how am I meant to describe this to you with nothing more than words? Just simple words? How about: This Thai Pulled chicken is: mouth-watering, appetizing, tasty, flavoursome, flavourful, delectable, toothsome, inviting, very enjoyable, very palatable; succulent, luscious, scrumptious, delish, scrummy, yummy, yum-yum moreish, finger-licking, nummy; ambrosial, nectareous, nectarean, flavorous, sapid….
but, because copy-pasting your thesaurus’ entries for “delicious” doesn’t quite cut it as an acceptable post in this here food blog I will have to try a little harder (by the way, I am sooooooooo storing nectareous in my word of the day memory bank).
Think of the largest, steamiest, creamiest, flavour-bursting bowl of red Thai curry you have ever had (for the purpose of this exercise you can also imagine yellow and/ or green curries too – just get in your head the picture of the best Thai curry you’ve every shovelled into mouth).
OK. Can you picture it? Can you remember the bowl of curry that just made you mouth, mind and body explode with foodie love? That bowl that put all other bowls of Thai curry to shame? The bowl you have seriously considered forming romantic attachments to just so you could be with it all the time?
(As I mentioned before, the words are difficult).
So you have that bowl of Thai curry sitting in your mind, and you’re reminiscing about the flavours of chilli, garlic, ginger, galangal, cilantro root, coriander, shrimp paste, fish sauce and coconut milk; all coming together in super Thai-flavoured swimming pool for a collection of vegetables and meat (or fish, or just veggies, whatever floats your food-loving boat). The steam is wafting in front of you, your nostrils flaring as the aromas tantalise your senses…
And then you stuff yourself silly, promptly splashing red thai curry all over your white shirt because 28 years on this Earth has not provided you with enough wisdom to refrain from wearing a white shirt to dinner – especially when messy, splashy curry sauces are involved (never happened to me, you understand!)
Yes? That bowl of Thai curry is firmly in your mind? Good. Where was it? Where in the world were you when you had this delicious bowl? Why were you there? How did you feel as you were eating it. How saddened were you when you drained the last remaining dregs from the bowl? Did life feel so totally over now that bowl of curry was no more?
The Thai curry struggle has, and will always be, permanently real.
Me? I have two bowls because:
- I’m greedy and having just one awesome bowl of Thai curry to reminisce and judge all other bowls of Thai curry against is not enough; and
- This is such a difficult task to pick just one that this is a close as I can narrow it down.
Curry Bowl Number One: There was this restaurant in Melbourne that was just down the road from where the Paramedic and I used to live – Mamanee. The instant you walked in you knew you were in for a treat because… Thai people eat there (there was also an entire “specials” menu pasted across the walls written only in Thai and without English translation.)
And every time I went to Mamanee I would have the roast red duck curry because it was so unbelievable delicious that, once again, I can’t describe it in words.
Curry Bowl Number 2: To be honest I can’t remember where about’s in Bangkok I had this meal (cheap beer, jet lag and Bangkok’s maze-like streets will do that to a person) but I certainly remember slurping the final dregs from the bowl in the only way an unabashed foodie can. I don’t know if it was THE best bowl of Thai curry I’ve ever had but it was certainly the first bowl of Thai curry I had eaten IN THAILAND. I think is was more the romance of the situation that has kept it in my mind; sitting out in the muggy night on plastic chairs, with the constant drone of the city enveloping us, sipping (alright, chugging) Chiang beer and slurping on Thai curry – all a welcome break from the long, cramped air conditioned hours of air travel we had endured the day before.
So now that we have shared out best Thai curry bowls, now imagine all those flavours in your next sandwich, or tossed over the salad you are prepping of your next barbecue, or kept in a small container in the fridge ready to go as a simple, on the go snack when ever you are feeling a little hungry, or craving Thai-food awesomeness.
How awesome would it be to have the flavours of a Thai curry – in all other things other than Thai curry?!?!
Pretty awesome, if you ask me.
And that is what I have for you today. Chicken that has been slow-cooked with thai curry paste, coconut milk and fish sauce ready to put into sandwiches, salads, platters…. anything you want. And then, just in case you need a little encouragement and inspiration on what to use this pulled chicken for, I’m adding a recipe for Thai-pulled-chicken sliders complete with a tangy, spicy cilantro, lime and chilli slaw.
If you would like a quick and easy (cheater’s) recipe for tasty Thai Curry Paste (In Red, Yellow and Green flavours) please click here!
For my Rye Milk Bread Slider Rolls, click here!
Slow-Cooked Red Thai Curry Pulled Chicken Sliders
Prep Time: 20 mins || Cook Time: 8 hrs
For the chicken:
- 1kg skinless chicken breasts (give or take 100g)
- 2 tbsp Red Thai curry paste (see the link above for my cheater’s version: can also be replaced with yellow/ green curry paste if that is you thing)
- 250ml coconut milk
- 1 1/2 tbsp fish sauce
- 1 whole lime
- Patience (no, seriously, this is an actual ingredient – because you are going to need it during the long hours of slow cooking!)
For the slaw:
- 100g white cabbage, finely sliced
- 100g red cabbage, finely sliced
- 1/3 cup, tightly packed cilantro, roughly chopped
- 1/2 cup whole egg mayonnaise
- 1/2 to 1 tbsp finely chopped green chillies
- 5 garlic cloves, minced
- 1 tbsp lime juice
- salt and pepper to taste
- Slider/ Small bread rolls
For the chicken:
- In a bowl whisk together the coconut milk, thai curry paste and fish sauce. Pour into your slow-cooker (or oven dish if oven baking – see note). Add the chicken breasts and top each breast with a thick slice of lime. Cook on low for 7-8 hours or on high or 4 – 5 hours on low. Once cooked, remove the chicken to a board and shred with a fork. Whilst you are shredding the chicken, pour the liquid from the slow cooker into a pan and bring to a rapid bowl. Reduce down to 1 cup of liquid and stir through the shredded chicken.
For the slaw:
- In a small bowl combine the mayonnaise, green chillies, garlic and lime juice. Add the white and red cabbage and cilantro, and toss until everything is coated nicely.
- Slice your favourite slider rolls in half (you can find a recipe from my own slider rolls above the recipe). Spoon about 1- 2 tbsp of pulled chicken on the bottom half followed by an equal amount of slaw. Place the slider roll top on top and devour at your leisure.
- If you do not have a slow cooker, you can cook this in an oven instead. Make sure the pork is covered and cook it for about 2 to 3 hours at a temperature of 170°C/ 340°F