Thai Coconut Curry Chicken

This flavorful dish combines the delicious flavors of Thai cuisine with the crispy texture of air frying. It's a perfect blend of sweet, savory, and spicy, and it's made with wholesome ingredients that fit the paleo diet.

Prep time: 15 | Cook time: 20 | Serves: 2

Ingredients

• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tablespoon coconut oil, melted
• 1 tablespoon red curry paste
• 1 (13 ounce) can full-fat coconut milk
• 1/2 cup chicken broth
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped green bell pepper

Instructions

1. Preheat your air fryer to 375°F (190°C).
2. In a medium bowl, combine the chicken, coconut oil, and curry paste. Toss to coat.
3. Place the chicken in the air fryer basket and cook for 10 minutes, or until cooked through.
4. In a small saucepan, combine the coconut milk, chicken broth, and bell peppers. Bring to a simmer over medium heat.
5. Reduce heat to low and simmer for 10 minutes, or until the sauce has thickened.
6. Pour the sauce over the chicken and toss to coat.
7. Cook for an additional 5 minutes, or until the chicken is crispy and the sauce is heated through.