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🍛 Thai Airfryer Vegetable Curry

250 kcal · 30 min · 2 servings

Thai Airfryer Vegetable Curry Cook this in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the 200 g onions and remove the dry outer skin.
  2. 2. Chop the peeled onions into fine, even dice.
  3. 3. Peel the 3 garlic cloves and chop them very finely.
  4. 4. Wash the 200 g carrots and peel them completely.
  5. 5. Dice the carrots into small, approximately 1 cm cubes.
  6. 6. Wash the 200 g zucchini and dice it into small cubes too.
  7. 7. Preheat the air fryer to 180 °C until it beeps.
  8. 8. Add the 2 tablespoons Thai curry paste to the air fryer basket.
  9. 9. Fry the curry paste for 2 minutes at 180 °C until fragrant.
  10. 10. Add the chopped onions and garlic and fry for another 2 minutes.
  11. 11. Add the carrot and zucchini cubes and fry everything for 5 minutes at 180 °C.
  12. 12. Pour the 400 ml coconut milk and the 200 ml chicken broth into the basket.
  13. 13. Cook the curry for another 10 minutes at 180 °C until the vegetables are al dente.
  14. 14. Squeeze the juice of 1 lime directly into the hot sauce.
  15. 15. Wash 1 bunch of coriander leaves and roughly tear the leaves.
  16. 16. Transfer the finished curry to a bowl and sprinkle with the coriander.

Nutrition per serving