| This vibrant Thai green curry combines tender chicken and crisp vegetables in a rich coconut sauce, all made efficiently in the Ninja Speedi’s dual-cooking zones. Perfect for busy weeknights when you want restaurant-quality Thai food without waiting for delivery or dealing with multiple pans. For the most authentic flavour, toast your curry paste in the coconut cream (the thick layer at the top of the coconut milk can) before adding the remaining ingredients. |
Thai Green Curry Chicken and Vegetables in Ninja Speedi
Description
This vibrant and aromatic Thai green curry combines tender chicken pieces in a rich coconut sauce with perfectly cooked vegetables. The Ninja Speedi's dual-cooking functionality allows the curry to simmer while the vegetables crisp up simultaneously.
The dish offers a perfect balance of spicy, sweet, and savoury flavours typical of Thai cuisine, while maintaining the vegetables' crispy texture through air frying rather than letting them become soggy in the curry sauce.
Ingredients
Instructions
Bottom Pot:
- Combine rice and water in the bottom pot.
- Heat oil and curry paste until fragrant.
- Add chicken pieces and stir to coat.
- Pour in coconut milk, fish sauce, and sugar.
- Add kaffir lime leaves.
- Close lid and select Speedi Meals function.
Crisping Tray:
- Toss vegetables with 1 tablespoon oil and salt.
- Arrange in a single layer on the crisping tray.
Cook at 170°C for 10-15 minutes or until the chicken is cooked through and the vegetables are crispy-tender. Stir basil into the curry just before serving.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 744.01kcal
- % Daily Value *
- Total Fat 49.61g77%
- Saturated Fat 24.44g123%
- Trans Fat 0.15g
- Cholesterol 123.97mg42%
- Sodium 1109.89mg47%
- Potassium 897.03mg26%
- Total Carbohydrate 49.27g17%
- Dietary Fiber 4.27g18%
- Sugars 7.24g
- Protein 29.03g59%
- Vitamin A 122.71 IU
- Vitamin C 81.43 mg
- Calcium 100.84 mg
- Iron 7.59 mg
- Vitamin D 0.12 IU
- Vitamin E 3.1 IU
- Vitamin K 70.97 mcg
- Thiamin 0.44 mg
- Riboflavin 0.34 mg
- Niacin 9.47 mg
- Vitamin B6 0.83 mg
- Folate 86.74 mcg
- Vitamin B12 0.82 mcg
- Phosphorus 404.19 mg
- Magnesium 126.41 mg
- Zinc 3.17 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tips: For best results, cut vegetables into similar-sized pieces to guarantee even cooking. If the curry sauce becomes too thick, add a splash of water or coconut milk. The curry can be made milder by reducing the amount of curry paste or spicier by adding fresh chillies. Leftovers can be stored separately (curry and vegetables) and reheated, though the vegetables may lose their crispiness.
