← All recipes

🍛 Thai Chicken Curry in the Air Fryer

350 kcal · 30 min · 2 servings

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

Ingredients

Instructions

  1. 1. Cut the 400 g chicken breast into bite-sized cubes, about 2 cm large.
  2. 2. Pat the meat cubes dry with paper towels – never wash them, as that spreads germs.
  3. 3. Peel the onion and dice it finely.
  4. 4. Peel the 2 garlic cloves and chop them finely.
  5. 5. Remove the stem from the chili pepper and slice it into thin rings.
  6. 6. Pour 1 tablespoon oil into a heatproof dish and heat it in the air fryer at 200 °C for 3 minutes.
  7. 7. Add the onion, garlic, and chili to the hot dish and fry for 3 minutes, until fragrant.
  8. 8. Stir the 2 tablespoons Thai curry paste into the vegetables and fry for 1 minute with them.
  9. 9. Pour in the 400 ml coconut milk and stir everything until smooth.
  10. 10. Lay the chicken cubes flat in the sauce, so they are covered.
  11. 11. Cook the curry in the air fryer at 180 °C for approximately 15 minutes, until the meat reaches a core temperature of 75 °C.
  12. 12. Stir the 2 tablespoons lime juice into the finished sauce.
  13. 13. Wash the coriander and chop it coarsely.
  14. 14. Season with 1 teaspoon salt and 1 teaspoon pepper to taste.
  15. 15. Sprinkle the coriander over the hot curry.
  16. 16. Serve the curry immediately – it’s perfect when the sauce is creamy and frothy and the meat is tender.

Nutrition per serving