Green curry with chicken, basil, and sugar snap peas with jasmine corn rice

Q: How do you store Green curry with chicken, basil, and sugar snap peas with jasmine corn rice?

Let leftovers cool completely and store them in a sealed container for a maximum of 2 days in the refrigerator.

Q: How do you reheat Green curry with chicken, basil, and sugar snap peas with jasmine corn rice?

Reheating can be done in the microwave or again in the air fryer at 160 °C for 5–7 minutes.

Q: Can you freeze Green curry with chicken, basil, and sugar snap peas with jasmine corn rice?

Yes, this dish can be frozen well. Let it cool completely and freeze in airtight packaged portions. Shelf life: up to 3 months. Thaw in the refrigerator and reheat in the microwave or air fryer.

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1 hour

•

Medium

Wok Air fryer

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This green curry is so delicious and easy to make. With chicken, sugar snap peas, basil, and fragrant jasmine rice with sweet corn, this dish is packed with flavor and vegetables. And the best part? Everything is perfectly cooked at the same time in your Philips Airfryer Dual Basket with steam function thanks to the synchronization function. Quick, easy, and healthy — we love it!

Download my FREE e-book hereThis green curry is so delicious and easy to make. With chicken, sugar snap peas, basil, and fragrant jasmine rice with sweet corn, this dish is packed with flavor and vege ...

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Ingredients

What do you need?

Quantity: 4P

For the jasmine corn rice (small basket):
210 g jasmine rice
350 ml water
pinch of salt
2 pre-cooked corn cobs
1 tbsp neutral oil or sesame oil
1 tbsp sushi vinegar

For the green curry (large basket – baking accessory):
800 g chicken leg fillets, diced
1–2 tbsp green curry paste (to taste)
400 ml coconut cream
1 onion, finely chopped
3 cloves garlic, finely chopped
250 g sugar snaps
250 g frozen peas, thawed
1 tsp fish sauce
1 bunch of Thai basil

Finish:
Juice and zest of 1 lime

210 g jasmine rice
350 ml water
pinch of salt
2 pre-cooked corn cobs
1 tbsp neutral oil or sesame oil
1 tbsp sushi vinegar

800 g chicken leg fillets, diced
1–2 tbsp green curry paste (to taste)
400 ml coconut cream
1 onion, finely chopped
3 cloves garlic, finely chopped
250 g sugar snaps
250 g frozen peas, thawed
1 tsp fish sauce
1 bunch of Thai basil

Juice and zest of 1 lime

Preparation method

How do you make this?

Steaming rice

Place the jasmine rice together with the water and a pinch of salt in the baking accessory of the large basket.
Steam the rice for 20 minutes with theSteam functionof your Philips Airfryer Dual Basket with steam function
Meanwhile, cut the corn kernels from the cobs: place the cobs upright on a board and cut down along the cob.
Mix the corn kernels with the steamed rice, oil and sushi vinegar. Scoop everything into the small basket (without grid).

Preparing curry (large basket)

Mix the chicken with the curry paste, onion, garlic and fish sauce.
Put this mixture in thebaking accessoryof the large baskets bake for 20 minutes with theAirfry functionStir occasionally.
Then add the sugar snaps, peas and half of the Thai basil. Mix well.

synchronization