Name: Air-Fryer Red Curry Chicken Kebabs with Peanut Dipping Sauce
Total time: 30 min
Ingredients: 2 tablespoons Thai red curry paste; 1 tablespoon packed brown sugar; 2 teaspoons fish sauce; 1 teaspoon grated lime zest plus 1 tablespoon juice, plus lime wedges for serving; 12 ounces boneless, skinless chicken breasts; 2 teaspoons canola oil; 12 (6-inch) wooden skewers; 3 tablespoons smooth peanut butter; 2 tablespoons chopped fresh basil or cilantro

Why This Recipe Works

For an appetizer that could double as a light meal, “air-grilled” chicken kebabs are just the ticket. We took a cue from the herbal, savory flavors of Southeast Asian satay dishes (which vary widely in sweetness, aroma, spiciness, and richness) and used store-bought red curry paste as a starting point. We combined the paste with sugar, fish sauce, and lime zest and juice to achieve a balance of salty, sweet, sour, bitter, and umami. We used 2 tablespoons of the mixture to coat thin slices of chicken breast that were easy to thread onto skewers. The remaining mixture served as the base of a creamy peanut dipping sauce.

Before You Begin

We arranged the kebabs in the air fryer in two layers like Lincoln Logs to facilitate even cooking. After just 6 to 8 minutes (the time it took to make the sauce), the chicken was lightly browned and tender. This recipe can be easily doubled.

Instructions

Whisk curry paste, sugar, fish sauce, and lime zest and juice together in large bowl. Transfer 2 tablespoons curry paste mixture to medium bowl; set aside.

Slice each chicken breast lengthwise ¼ inch thick (you should have at least 12 slices) and pat dry with paper towels. Whisk oil into remaining curry paste mixture in large bowl. Add chicken and toss to coat. Weave chicken slices evenly onto each skewer, leaving 1 inch at bottom of skewer exposed. (Kebabs and reserved curry paste mixture can be refrigerated separately for up to 24 hours.)

Arrange half of kebabs in air-fryer basket, parallel to each other and spaced evenly apart. Arrange remaining skewers on top, perpendicular to bottom layer. Place basket into air fryer and set temperature to 400 degrees. Cook until chicken is spotty browned, 6 to 8 minutes.

Whisk peanut butter into reserved curry paste mixture until smooth and sauce has consistency of heavy cream. Adjust consistency with hot water as needed. Transfer kebabs to serving platter and sprinkle with basil. Serve with sauce and lime wedges.