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🍛 Thai Airfryer Chicken Curry

350 kcal · 35 min · 2 servings

Thai Airfryer Chicken Curry Cook this in the MyFoody app →

Ingredients

Instructions

  1. 1. Remove the outer leaves from the lemongrass and take off the hard, fibrous outer layer.
  2. 2. Cut the soft, lower part of the lemongrass into pieces about 3 cm long.
  3. 3. Pat 400 g chicken breast fillets dry with paper towels – never wash, as this spreads germs.
  4. 4. Cut the dry chicken into roughly 2 cm cubes, making them all the same size.
  5. 5. Finely chop the 1 onion and the 2 garlic cloves.
  6. 6. Put the chicken cubes into a bowl and stir in the 2 tablespoons Thai curry paste.
  7. 7. Let the curry chicken marinate for 10 minutes so the flavours can soak in.
  8. 8. Preheat the air fryer to 180 °C so it has hot air ready.
  9. 9. Put the marinated chicken cubes into the air fryer basket and spread them out in a single layer.
  10. 10. Cook the chicken for 10 minutes at 180 °C until it is golden brown and firm on the outside.
  11. 11. Take the chicken out and set it aside to keep it moist.
  12. 12. Pour the 400 ml coconut milk, chopped onion, garlic and lemongrass into a saucepan.
  13. 13. Stir 1 teaspoon sugar and 1 tablespoon fish sauce into the coconut milk.
  14. 14. Let the sauce simmer on medium heat (5 out of 9) for 5 minutes until fragrant.
  15. 15. Add the partially cooked chicken back into the sauce and simmer gently for 5 minutes.
  16. 16. Serve the hot curry in bowls and garnish with fresh coriander.

Nutrition per serving