RECIPES - CHICKEN DISHES
RECIPES - DESSERTS
18
19
Thai Green Chicken Curry (serves 4)
• 1 small onion, thinly sliced
• 1 stalk lemongrass
• 3-4 tsp Green Thai curry paste
• 3 boneless and skinless chicken breasts, cut into bite-size pieces
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 4 freeze-dried Kaffir lime leaves (optional)*
• 400ml can coconut milk
• 20g pack fresh coriander
• ½ of vegetable oil
*Kaffir lime leaves are now widely available in most good supermarkets.
1. Very finely slice the lemongrass, starting at the thinner end and stopping
towards the base when it gets tough (often described as ‘woody’ and
white in the centre).
2. Place the sliced onion and chopped lemongrass in the inner bowl. Drizzle
with the vegetable oil. Set the timer for 5 minutes and cook on the dual
heat mode setting with your Air Fryer in the TILTED ( ) position until
the onions begin to soften. Add the chicken pieces and the Thai paste and
cook for a further 5-6 minutes.
3. Place your Air Fryer into the LEVEL ( ) position. Add the fish sauce,
sugar, kaffir lime leaves and coconut milk and carry on cooking for a
further 15 minutes until the chicken is cooked through. Open the lid and
stir occasionally.
4. While the chicken is cooking, strip the leaves from the coriander stalks,
gather into a pile and roughly chop. Taste the curry and adjust the
seasoning. Stir half the coriander into the curry and sprinkle the rest over
the top.
Delicious served with Thai, jasmine or basmati rice.
Individual Cup cakes (makes 8 cooked in 2 batches)
• 100g softened butter or margarine
• 100g caster sugar
• 2 eggs
• Few drops of vanilla essence
• 100g self raising flour
• ½ tsp baking powder
1. Place all the ingredients into a bowl and use a hand mixer to whisk all
the ingredients together until a light creamy mixture is achieved.
2. Fill 6-8 silicone cupcake moulds half full with the cake mixture.
3. Place the cakes inside the inner bowl and close the lid. Set the timer for
11 minutes and cook on the dual heat mode setting with your Air Fryer
in the LEVEL ( ) position.
4. Once cooked, carefully remove the inner bowl and place it onto a
roasting rack to cool.
5. After 5 minutes remove the cakes from the inner bowl and cool them for
a further 15 minutes on the roasting rack before decorating.
CKSTHF2-049_14EM1.indd 18-19
2/25/15 4:59 PM
