Pick which supermarket you want to send your ingredients to:
Ingredients
chicken thighs 500 g (chopped)
vegetable stock cube 1
frozen green beans 100 g
frozen spinach 160 g
coconut milk 400 ml
massaman curry paste 4 tbsp
fish sauce 2 tsp
smooth peanut butter 3 tbsp
brown sugar 2 tbsp
frozen peas 100 g
basmati microwave rice 500 g
fresh basil 1 (torn)
Method
Dice the chicken thighs.
Preheat the air fryer to 160ºC.
Drizzle the chicken with a dash of oil or spray and season with salt . Place the chicken in the air fryer and cook for 16 - 20 minutes.
Make up the vegetable stock cube with 400ml boiling water.
Check your chicken has cooked through. If you have a kitchen thermometer, it should be at 75°C. Shred the chicken using two forks.
Place the green beans and spinach into a heatproof dish that fits in your air fryer.
Mix together the coconut milk, vegetable stock, curry paste, fish sauce, peanut butter and brown sugar in a bowl and pour this over the vegetables in the dish.
Place the dish in the air fryer and cook for 8 minutes.
After 8 minutes stir in the chicken and peas and cook for 10 minutes.
Meanwhile, cook the rice according to the packet instructions.
Plate up the rice, topped with the curry and scatter the fresh basil on top. Enjoy!
