This aromatic pulled chicken is perfect for meal prep. Combine it with your choice of carb, veg and topping to create your perfect meal-prep dish.
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Serves
4
Garlic Clove
Thai Red Curry Paste
Skinless Chicken Thigh Fillet
Chicken Stock
Red Chilli
Spring Onion
Fresh Mint
Fresh Coriander
Toasted Sesame Seeds
Fish Sauce
Olive Oil
Serves
4
Garlic Clove
Thai Red Curry Paste
Skinless Chicken Thigh Fillet
Chicken Stock
Red Chilli
Spring Onion
Fresh Mint
Fresh Coriander
Toasted Sesame Seeds
Fish Sauce
Olive Oil
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Step 1.
Peel and finely slice the garlic. In a saucepan on medium-high heat, add 2 tbsp of oil. Once hot, add the garlic and Thai red curry paste, cook for 30 secs. Then add the chicken thighs and stock. Bring to the boil, turn the heat down to medium and simmer for 15-20 mins until the chicken is cooked.
Step 2.
Meanwhile, trim and finely slice the chilli and spring onion. Pick the mint leaves and coriander leaves. Finely slice the coriander stem.
Step 3.
Transfer the cooked chicken onto a clean board or plate and shred using 2 forks. Keep the poaching liquid on the heat, turn it up to high and reduce by ¾ , 10-15 mins.
Step 4.
Add the chicken into a large bowl with the poaching liquid, coriander stem, some coriander and mint leaves (reserving a few for garnish), spring onion, chilli and toasted sesame seeds. Season with fish sauce and lime juice. Toss together until evenly mixed.
Step 5.
Optional: If batch cooking for the week, transfer the chicken to a container and store in the fridge until ready to eat.
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