This Shredded Red Curry Chicken with Slaw can be made in the Instant Pot or the Slow Cooker, and this curry chicken diner is sure to become a favorite of all the Thai food fans! And don’t you love that this recipe can work for the Instant Pot or slow cooker so everyone can choose the method they prefer?
Instant Pot or Slow Cooker Shredded Red Curry Chicken with Slaw from Perry’s Plate is a Thai recipe that can be Whole 30 compliant if you use date paste instead of honey, or low-carb or South Beach Diet friendly if you switch the honey for an approved sweetener. The Sweet Thai Slaw would be a perfect accompaniment to the Instant Pot Red Curry Chicken.
Natalie has included instructions for the slow cooker or the Instant Pot, so this is a recipe everyone can enjoy! Personally I’m a huge Thai food fan, so I know I’d love this for dinner.
Ingredients for Shredded Red Curry Chicken with Slaw:
- boneless, skinless chicken thighs or breasts
- red curry paste
- coconut aminos
- lime juice
- fish sauce
- coconut milk
- green onions
- avocado oil
- honey (or date paste)
- ssambal oelek or Asian chili paste