Thai Red Chicken Curry with Rice and Coconut Curry sauce

 

 

 

1. Place chicken in a bowl and mix 1 tbsp curry paste with salt & pepper, marinate the chicken fillet for 10 mins, Set aside. When ready heat air fryer and place foil in the pan and place the chicken fillets, cook on 180c for 20mins, until cooked and crusted.

 

2. Heat the oil in a large heavy-based saucepan over medium-low heat. Add the red Thai curry paste, stirring constantly, Add half the coconut milk bring to boil and chicken stock simmer, and soy sauce and simmer little think consistency. Season to your taste. Add a little more soy if needed

 

3. Meanwhile, cook the curry sauce until think and well mixed. Taste on seasoning.

 

4. Cut half the 1 lime into 4 quarters. Juice 1 slice of lime juice to the curry. Add beansprouts, red onions, green chilli. Keep some back for garnish. Ladle over rice in a bowl and Sliced the chicken from the air fryer or oven and place on top of the rice Top with the bean sprouts, coriander, sliced red onion and chilli. Serve with lime wedges.