Air Fryer Thai Coconut Curry Chicken is a fragrant and flavorful dish featuring tender chicken pieces in a creamy coconut curry sauce infused with spices and turmeric. Perfectly paired with jasmine rice and steamed vegetables, it’s a comforting and exotic meal.
Recipe
Ingredients (Serves 4):
- 1 lb (450g) chicken thighs or breasts, cut into bite-sized pieces
- 1 cup coconut milk
- 1 tbsp red curry paste
- 1 tsp turmeric powder
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp olive oil
- Salt and pepper to taste
For garnish:
- Fresh cilantro, chopped
For serving:
- Jasmine rice
- Steamed vegetables (broccoli, carrots, or green beans)
Preparation Instructions:
- Prepare the chicken:
- In a bowl, toss the chicken pieces with olive oil, garlic powder, turmeric, ginger, salt, and pepper.
- Let marinate for 10 minutes.
- Cook in the air fryer:
- Preheat the air fryer to 375°F (190°C).
- Arrange the chicken pieces in a single layer in the air fryer basket and cook for 8-10 minutes, flipping halfway through.
- Make the coconut curry sauce:
- In a saucepan, heat the coconut milk over medium heat. Stir in the curry paste, soy sauce, and brown sugar.
- Simmer for 3-4 minutes until the sauce is slightly thickened.
- Combine and serve:
- Toss the cooked chicken in the curry sauce until well-coated.
- Serve hot with jasmine rice and steamed vegetables, garnished with fresh cilantro.
Preparation Time
- Prep time: 10 minutes
- Cook time: 14 minutes
- Total time: 24 minutes
Nutritional Breakdown (Per Serving):
- Calories: 380 kcal
- Protein: 26g
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 20g
- Sugar: 6g
- Sodium: 480mg
Key Notes
- For extra spice, add sliced red chilies or a pinch of chili flakes to the sauce.
- Substitute tofu or shrimp for chicken for a variation.
- Leftovers can be reheated gently in the air fryer or on the stovetop.
Enjoy the rich and aromatic “Air Fryer Thai Coconut Curry Chicken,” perfect for a cozy and flavorful dinner! 😊