Air Fryer Cambodian Curry

Embark on a culinary journey to Southeast Asia with my air fryer Cambodian curry, a delicious fusion of traditional flavours and modern cooking techniques. This dish brings the rich, aromatic tastes of Cambodia right into your kitchen while keeping things healthier and more convenient. Tender pieces of chicken and a vibrant mix of vegetables are air-fried to perfection, which helps retain their natural flavours and textures while using less oil than traditional methods. The air fryer ensures that each ingredient is cooked evenly, resulting in a dish that’s both light and satisfying.

The real magic of this Cambodian curry comes from its fragrant blend of spices. Lemongrass, kaffir lime leaves, and a carefully selected mix of aromatic herbs create a curry sauce that envelops the chicken and vegetables in a delightful symphony of tastes. The combination of these bold flavors is both exotic and comforting, offering a unique experience that is both refreshing and warming at the same time. Each bite is a balance of savoury, citrusy, and subtly spicy notes, transporting your taste buds straight to the heart of Cambodia.

Whether you’re preparing this dish for a weeknight dinner or aiming to impress guests over the weekend, this air fryer Cambodian curry is an easy yet impressive option. The air fryer reduces cooking time and makes clean-up a breeze, while still delivering that satisfying, full-bodied flavor that defines Cambodian cuisine. With wholesome ingredients and a healthy twist, this curry allows you to enjoy the rich culinary heritage of Cambodia without the need for excess oil or complicated techniques.

Delight in the balance of bold flavours and nutritious ingredients with every bite of this exquisite air fryer Cambodian curry.

PREP 5 minutes

COOK 23 minutes

SERVES 2 people

KIT you will need an air fryer and a mixing bowl.

Ingredients for air fryer Cambodian curry

2 chicken breasts, diced

2 lime leaves

50g of green beans

1 teaspoon of fish sauce

1 thumb size piece of fresh ginger, peeled and grated

2 lemon grass stalks

2 garlic cloves

1 teaspoon of ground turmeric

1 red pepper, de-seeded and 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

Start by preparing the base flavours for your Cambodian curry. Peel a thumb-sized piece of fresh ginger and grate it into a small bowl. Add a few cloves of grated garlic. Take your lemongrass stalks and gently bash them with a rolling pin to release their natural oils and aromas. Finely chop the softer inner part of the lemongrass and add it to the bowl with the garlic and ginger. Set aside the remaining stalks – they’ll be used later to infuse the sauce with extra flavour.

Next, in a large saucepan, pour in a can of coconut milk and add a splash of fish sauce, a pinch of dried crushed chillies (adjust to your heat preference), and a few lime leaves. Begin to gently heat the mixture over a low flame so all those fragrant ingredients can slowly infuse the coconut milk.

While the sauce warms, slice your chicken breasts into bite-sized chunks and place them in a bowl. Drizzle over a little oil, season with salt and pepper, then sprinkle in turmeric and onion powder. Stir well to coat the chicken pieces, then mix in the garlic, ginger, and chopped lemongrass.

Transfer the chicken mixture to your air fryer and cook at 190°C for 8 minutes. Giving it a stir halfway through. After that, add chopped peppers and green beans, and cook for an additional 5 minutes or until the chicken is fully cooked and the vegetables are just tender.

Once cooked, pour in your warm coconut sauce and drop in the reserved lemongrass stalks. Continue cooking for 10 to 12 minutes, allowing the sauce to slightly thicken. When there’s 2 minutes left, microwave your rice.

So before serving, remove the lemongrass stalks. Plate the curry with rice, a sprinkle of chopped peanuts, and a drizzle of chilli oil.

Tips for Air Fryer Cambodian Curry

1. Use the Air Fryer to Roast the Protein
Whether you’re using chicken thighs, beef, tofu, or shrimp, air frying first adds beautiful caramelization. Cook at 190°C for 10–15 minutes.

2. Par-Roast Veggies for Better Texture
Air fry tougher vegetables like carrots, potatoes, or eggplant for 8–10 minutes before adding to the curry.

3. Bloom Curry Paste in the Air Fryer (Sort Of)
If you’re using Kroeung (Cambodian lemongrass curry paste), toss it with a little oil and heat it in a heatproof dish in the air fryer at 350°F (175°C) for 2–3 minutes.

4. Finish the Curry on the Stovetop or Oven
Use the air fryer for prep, then combine air-fried ingredients with coconut milk, kroeung paste, and broth in a pan or baking dish. Simmer gently for 10–15 minutes.

5. Use Coconut Milk Toward the End
If finishing in the air fryer in a deep dish, don’t add coconut milk too early as it may split. Add it in the last 5–10 minutes of heating.

6. Marinate First for Authentic Flavour
Toss chicken or meat with kroeung, fish sauce, turmeric, and lemongrass in advance for deeper flavour.

7. Keep Herbs Fresh
Finish with fresh Thai basil, cilantro, or lime leaves after cooking for brightness and contrast. Don’t cook them in the air fryer.

8. Use a Heatproof Dish That Fits Your Basket
When finishing the curry in the air fryer, use a deep, oven-safe dish (ceramic, Pyrex, or metal) that fits snugly in the basket.

9. Stir or Shake During Cooking
When cooking curry in a dish in the air fryer, stir once or twice to avoid uneven heating or burning on the edges.

10. Serve with Contrast
Cambodian curry is mild and fragrant. Serve with steamed jasmine rice, baguette (Cambodian-style), or lightly pickled veggies for balance.