Thai Coconut Chicken
Thai Coconut Chicken brings together creamy coconut milk and fragrant Thai spices to make a comforting and tasty dish that feels both familiar and a little exotic. The rich sauce envelops tender chicken, balancing lushness with refreshing citrus and a mild kick from fresh aromatics.
Equipment
- Air Fryer
- Mixing Bowl
Ingredients
Ingredients
- 500 g Chicken pieces
- 200 ml Coconut milk or a light glaze
- 30 g Thai curry paste choose heat preference
- 3 cloves Garlic minced
- 20 g Ginger grated
- 1 pcs Lime juice and zest
- 5 g Salt
- 5 g Pepper
Instructions
- Start by preheating the air fryer to 175°C (350°F). This helps ensure even cooking and a crispy exterior.
- While it heats up, coat the chicken pieces in curry paste and a splash of coconut milk for a light glaze.
- Place the coated chicken in a single layer in the air fryer basket, leaving some space between the pieces. Cook for about 10–12 minutes, flipping halfway through, until the internal temperature hits 74°C (165°F).
- If you’re using vegetables, toss them in during the last 3–5 minutes so they stay crisp-tender.
- For a saucier finish, drizzle with a bit more coconut milk and a dash of lime juice after cooking. Let it rest for a couple of minutes before serving to let the flavors come together.
Notes
Tip: Don’t overcrowd the basket—cook in batches if you need to preserve that perfect texture. Finish with a squeeze of lime and a sprinkle of chopped herbs just before serving to brighten the dish.