Name: Green curry chicken with pickled radish
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 tbsp Thai green curry paste; 1 tablespoon extra virgin olive oil; 1 tablespoon fish sauce; 1 tablespoon lime juice; 1 tablespoon brown sugar; 4 chicken thigh cutlets (800g), skin on; ¼ cup (60ml) rice wine vinegar; 1 teaspoon brown sugar, extra; ½ teaspoon sea salt flakes; 6 mixed radishes (220g), trimmed, sliced thinly (see tip); to serve: microwave coconut rice and finely chopped green onion

This green curry spiced chicken is deliciously easy to make and tender when cooked in your air fryer, Served with coconut rice and pickled radishes.

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Ingredients

2 tbsp Thai green curry paste

1 tablespoon extra virgin olive oil

1 tablespoon fish sauce

1 tablespoon lime juice

1 tablespoon brown sugar

4 chicken thigh cutlets (800g), skin on

¼ cup (60ml) rice wine vinegar

1 teaspoon brown sugar, extra

½ teaspoon sea salt flakes

6 mixed radishes (220g), trimmed, sliced thinly (see tip)

to serve: microwave coconut rice and finely chopped green onion

Method

Preheat a 7-litre air fryer to 180°C/350°F for 3 minutes.

Combine curry paste, oil, fish sauce, lime juice and sugar in a large bowl; add chicken and turn to coat.

Taking care, place chicken, skin-side down, in the air fryer basket; at 180°C/350°F, cook for 20 minutes, turning after 8 minutes, or until golden and cooked through. (There will be a little bit of smoking in the initial 5–7 minutes of cooking; however, this will stop with further cooking.)

Meanwhile, to make pickled radish, combine vinegar, extra sugar and salt flakes in a small bowl; add ¼ cup (60ml) cold water and stir to combine. Add radishes; mix to combine. Set aside until chicken is ready.

Serve chicken on coconut rice, topped with chopped green onion and drained pickled radish.

We used a mixture of red and watermelon radishes for the pickle.
Note

Women's Weekly Food

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