Ingredients
- 2 lbs boneless chicken thighs
- 1/4 cup Thai red curry paste
- 1/4 cup coconut milk
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp brown sugar
- 8 sandwich buns
- 1/2 cup coleslaw mix
Instructions
Method: Indirect smoking
- Set the EGG for indirect cooking at 275°F/135°C.
- Mix curry paste, coconut milk, fish sauce, lime juice, and brown sugar.
- Marinate chicken in the mixture for 1 hour.
- Smoke for 2-3 hours until internal temp reaches 175°F/79°C.
- Shred the chicken and serve on buns with coleslaw.
