Karaage Chicken with Red Curry

Name: Karaage Chicken with Red Curry
Ingredients: 2 tbsp olive oil; 5 tbsp Thai Red Curry Paste (store bought); 2 garlic cloves, minced; 2 tsp fresh ginger, grated; 1 tbsp lemongrass paste; 1 cup chicken stock; 400 ml coconut milk; 2 kaffir lime leaves; 1 tbsp sugar; 2 tsp fish sauce; 0.5 red capsicum, sliced; snow peas (handful); 2 tbsp soy sauce; 1 tbsp hoisin sauce; 1 tbsp rice vinegar; 1 tsp sesame oil; 2 garlic cloves, minced; 1 egg; 1 cup cornstarch (make sure chicken is well coated)

Ingredients

Thai Red Curry Sauce

Karaage Chicken

Directions

1
Marinate the Chicken with the ingredients listed.
2
Preheat your air fryer to 180°C. Place the chicken pieces in the air fryer basket in a single layer, avoiding overcrowding. Lightly spray or drizzle with oil. Air fry for 15-20 minutes until the chicken is golden brown and crispy.
3
Heat oil in a pan over medium heat. Add Thai red curry paste, garlic cloves, ginger, and lemongrass. Sauté for about 2 minutes, until fragrant.
4
Pour in chicken stock and coconut milk, stirring well to combine. Add kaffir lime leaves, sugar, and fish sauce. Stir and let the mixture simmer for about 5 minutes to meld the flavours.
5
Add the capsicum and snow peas to the sauce. Continue to simmer for another 3-5 minutes until the vegetables are tender but still crisp.
6
Serve the karaage chicken with the red curry sauce.

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