Air Fryer Cambodian Curry

Embark on a culinary journey to Southeast Asia with my air fryer Cambodian curry. This is a delicious fusion of traditional flavours and modern cooking techniques.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

start by peeling your ginger and grate it into a bowl, along with your garlic. Then 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. But keep the lemon grass stalks for later and set aside.

Step 2

Then 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.

Step 3

Then 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.

Step 4

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.

Step 5

Before serving, carefully remove your lemongrass stalks. Serve your air fryer Cambodian curry with your rice, a sprinkle of chopped nuts and a drizzle of chilli oil.

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