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🍛 Thai Air Fryer Shrimp Curry

350 kcal · 30 min · 2 servings

Thai Air Fryer Shrimp Curry Cook this in the MyFoody app →

Ingredients

Instructions

  1. 1. Dice the onion into small cubes. Important: Cut them evenly small so they soften quickly.
  2. 2. Peel the 2 garlic cloves and chop them finely. Caution: Finely chopped garlic burns quickly, so add it later.
  3. 3. Slice the chili pepper into thin rings. Remove the seeds if you prefer it less spicy.
  4. 4. Wash the coriander under cold water. Pluck the leaves from the tough stems and chop them roughly.
  5. 5. Pat the 300 g shrimp dry with paper towels. Wet shrimp will fry instead of cook.
  6. 6. Preheat the air fryer to 180 °C. This takes about 3 minutes until the appliance is hot.
  7. 7. Heat 1 tablespoon oil in a small pan over medium heat (5 out of 9). The oil should shimmer slightly.
  8. 8. Sauté the onion cubes in the pan for about 3 minutes, until they are translucent and soft.
  9. 9. Add the chopped garlic and chili rings. Fry them for 1 minute, until fragrant.
  10. 10. Stir in the 2 tablespoons Thai curry paste. Fry for 1 minute more, until the oil separates and it smells intense.
  11. 11. Pour the 200 ml coconut milk into the pan. Let the curry simmer gently for 2 minutes, until it is creamy.
  12. 12. Stir the shrimp into the hot sauce. Cook them in the pan for 3 minutes, until they are pink and firm.
  13. 13. Remove the pan from the heat. Stir in the lime juice and chopped coriander.
  14. 14. Transfer the finished curry to an air fryer-safe dish. Fill it up to halfway, so nothing splashes.
  15. 15. Place the dish into the preheated air fryer. Cook the curry for 5 minutes at 180 °C, until it thickens slightly.
  16. 16. Serve the curry immediately. It's perfect when the sauce shines creamy and the shrimp look tender.

Nutrition per serving