Embark on a culinary journey to Southeast Asia with my air fried Cambodian curry. This is a delicious fusion of traditional flavours and modern cooking techniques. This dish features tender pieces of chicken and a colourful mix of vegetables, all air-fried to perfection. So retaining their natural flavours and textures while reducing the need for excess oil. Infused with a fragrant blend of lemongrass, lime leaves, and aromatic spices, the curry sauce envelops each ingredient. Creating a symphony of tastes that is both exotic and comforting.
Perfect for a weeknight dinner or an impressive weekend meal, this Air Fried Cambodian Curry brings a healthy twist to a classic dish, making it easier than ever to enjoy the rich culinary heritage of Cambodia in your own kitchen. Delight in the balance of bold flavours and wholesome ingredients with every bite of this exquisite curry
Ingredients
2 chicken breasts diced
2 lime leaves
50g green beans
1 teaspoon fish sauce
1 thumb size piece of fresh ginger
2 lemon grass stalks
2 garlic cloves
1 teaspoon of ground turmeric
1 red pepper, cut into slices
A tablespoon of crushed peanuts
1 tin of coconut milk
A teaspoon of crushed chilli’s
1 teaspoon of chilli oil to serve
To Serve
1 bag of microwave basmati rice
Method
Peel your ginger and grate it into a bowl, along with your garlic. Bash your lemon grass using a rolling pin to open the middle, chop the soft part and pop into the bowl along with the garlic and ginger. Keep the lemon grass stalks for later and set aside. Add your coconut milk, fish sauce, dried crushed chillis and lime leaves to a large pan and gentle start to heat up. Slice your chicken breasts into chunks and place into a bowl, with a drizzle of oil, and season. Add in your turmeric and onion powder and stir well, coating each slice, add in your garlic, ginger and lemongrass.
Add your chicken mix into the air fryer on 190c for 8 minutes, stirring in between. After 8 minutes add in your chopped peppers and green beans. Cook for a further 5 minutes, or until your chicken is cooked throughout. Pour in your coconut sauce and add in your lemon grass stalks, cook for 10 to 12 minutes., or until the sauce starts to thicken a little. When there is 2 minutes to go, pop your rice into your microwave. Before serving, carefully remove your lemongrass stalks and serve with your rice, a sprinkle of chopped nuts and a drizzle of chilli oil.
If you’re looking for more inspiration, then check out more air fryer recipes on my website or visit my Amazon shop front to order your copy of my best selling cookbooks.