Ingredients

The following ingredients have 4 Servings
  • Air Fryer
  • Julienne Peeler
  • Foil
  • 2 Medium Cucumbers
  • 2 Chicken Breasts
  • Salt & Pepper
  • 2 Tsp Red Thai Curry Paste
  • 1 Lime (Juice & Rind)
  • 1 Tsp Grated Ginger
  • 1 Tsp Garlic Puree
  • 75 ml Coconut Milk

Instruction

  • Place red Thai sauce ingredients into a bowl and mix well.
  • Load two chicken breasts onto two different sheets of silver foil and pour over ¼ of the sauce onto each. Wrap up the foil and place in the air fryer.
  • Air fry in foil for 15 minutes at 180c/360f, open the top of the foil and spoon the sauce back over the chicken and cook for a further 3 minutes at the same temperature.
  • Whilst the chicken breast is cooking in the air fryer prepare your cucumber noodles. Use a julienne pepper to peel the cucumber and load it into the bowl with the remaining Thai sauce. Toss it in the bowl so that it is well covered.
  • Then move the cucumber noodles to a dinner plate and pair with the sliced chicken breast once it is cooked.