Main Dishes – Blissful Bites

Thai Curry Brothy Chicken Stew

dani — Wed, 09 Jul 2025 14:22:14 +0000

This Thai curry brothy chicken stew is my go-to winter recipe when I want something warm, bold, and nourishing without a lot of fuss. It’s richer than soup, lighter than a full-on stew, and packed with veggies, flavour, and comfort – all made in one pot.

Why You’ll Love This Recipe

This is one of those meals that feels like a hug in a bowl. Whether you’re feeling a little off or just want a cozy one-pot meal that delivers major flavour with minimal effort, this Thai curry chicken stew checks all the boxes.
One-pot magic (hello, pressure cooker heroes)
Warming Thai curry flavour without being too spicy
Perfectly tender shredded chicken and hearty rice
Full of nourishing vegetables like green beans and eggplant
Easily adaptable to what you have on hand

Ingredients & Substitutions

Aromatics: Garlic, ginger, onion.
You can also use shallots or lemongrass for more depth.
Thai red curry paste: Store-bought or homemade.
Use green curry paste for a brighter, spicier twist.
Coconut milk: This gives the stew its signature richness.
Chicken thighs: Shredded and juicy after pressure cooking.
Sub with chicken breast or even tofu for a meatless version.
Rice: White rice cooks with everything in one pot.
Jasmine rice is ideal, but basmati or short grain will also work.
Veggies: Roasted or raw eggplant, green beans.
Swap in zucchini, mushrooms, or baby spinach toward the end of cooking.
Fish sauce & soy sauce: For that umami depth.
Use tamari for gluten-free or skip the fish sauce for vegetarian.
Lime juice + palm sugar: Balances it all with brightness and a bit of sweetness.
Lemon works in a pinch, and honey or brown sugar are easy swaps.

Thai Curry Brothy Chicken Stew

A cozy, Thai-inspired chicken stew that’s richer than soup but lighter than curry. Made with red curry paste, coconut milk, rice and chicken, this brothy one-pot meal is high-protein, packed with flavour and veggies – all made in the pressure cooker.

Course Main Course

Cuisine Thai-inspired

Keyword easy dinner, high protein recipes, instant pot recipes, pressure cooker recipes, quick meals

Prep Time 10

Cook Time 25

Total Time 35

Servings 6 servings

Equipment

Pressure cooker optional

Ingredients

1 tbsp neutral oil coconut, avocado or canola
1 onion finely chopped
4 cloves garlic minced
½ stick lemongrass chopped (optional)
1 thumb-sized piece of ginger grated
2 tbsp Thai red curry paste
400 ml 1 can full-fat coconut milk
2 cups chicken stock plus extra for topping up
1-2 tbsp fish sauce
1-2 tbsp soy sauce
2 tsp palm sugar or brown sugar or honey
½ cup dry white rice I used jasmine
500 g boneless skinless chicken breast/thighs
2 cup green beans trimmed and chopped
1 medium eggplant roasted or raw (see notes)
Juice of 1 lime

To Serve:

Fresh coriander
Fresh Thai basil or normal basil
Chilli oil/crunch
Extra lime wedges

Instructions

Set your pressure cooker to sauté mode. Heat the oil, then add onion, garlic, and ginger. Cook for 2–3 minutes until fragrant.
Add the red curry paste and coconut cream. Fry for 2–3 minutes, stirring often, until the oil begins to separate and the paste darkens slightly.
Pour in the coconut milk and chicken stock. Stir in fish sauce, soy sauce, and palm sugar. Taste and adjust seasoning if needed.
Stir in the uncooked rice and nestle in the chicken thighs. Cancel sauté mode and close the lid. Set to pressure cook (or “rice” setting) for 12 minutes.
Allow pressure to release naturally for 10 minutes, then manually release the remaining pressure. Open the lid and remove the chicken to shred.
Return the shredded chicken to the pot. Add green beans and roasted or raw eggplant. (If raw, chop and add as-is. If roasting: toss in olive oil and air-fry or roast at 180°C/350°F for 12–15 minutes until golden.)
Close the lid again and pressure cook for another 3–4 minutes (use “fish” or “delicate” setting if available). Quick release the pressure.
Stir in fresh lime juice. Taste and adjust seasoning with more fish sauce, soy, or sugar as needed. Serve hot, topped with fresh herbs, lime wedges, and chilli oil.

Notes

Air-fryer roasted eggplant: Chop into 2-3cm pieces, toss in olive oil and air-fry or roast at 180°C/350°F for 12–15 minutes until golden.
You can swap chicken thighs for breast, tofu, or chickpeas.
For extra richness, use more coconut cream and less stock.
This thickens as it sits. Add extra stock when reheating if needed.
Leftovers freeze beautifully for up to 3 months.

Frequently Asked Questions

Can I make this Thai curry brothy chicken stew without a pressure cooker?

Yes! You can simmer it on the stove until the chicken is cooked through and the rice is tender. It’ll take about 30–35 minutes.

Is this soup spicy?

Not overly – it depends on your curry paste. You can always add more or balance it out with extra coconut milk and sugar.

Can I freeze it?

Definitely. It reheats well and thickens slightly, but still keeps that comforting brothy texture.

What should I serve it with?

It’s a full meal in a bowl, but a squeeze of fresh lime, fresh herbs like basil and coriander and a drizzle of chilli oil on top is chef’s kiss.

Air Fryer Chicken Nuggets Recipe (Easy + Meal-Prep Friendly)

dani — Thu, 12 Sep 2024 12:01:45 +0000

This post may contain affiliate links. See my disclosure policy.

These crispy, air fryer chicken nuggets will be your go-to when you’re craving something crunchy yet packed with protein and flavour. They are the perfect healthy snack or meal prep option. If you’re like me and want to change up your meal prep (I tend to get in a rut and eat shredded chicken breast for months), then these healthy air fryer chicken nuggets are the answer to all your prayers.

They’re easy to make, packed with flavour, and air-fried to perfection with only 340 calories per serving (5-6 large nuggets). They go perfectly with my Copycat KFC Honey Mustard Sauce for a delightful dipping experience.

I found myself craving chicken nuggets but the popular McDonald’s version only has around 16g of protein per serving and I wanted more of a protein boost so this healthy air fryer chicken nuggets recipe was born.

Why You’ll Love This Recipe

Protein-packed: With 39g of protein per serving with only 340 calories, these nuggets will keep you full and satisfied.
Meal-prep friendly: Make a batch, freeze them, and air fry when needed for a quick and healthy snack. I make them all in advance and put them in the fridge in meal-prep containers to reheat all week.
Healthier alternative: These healthy air fryer chicken nuggets are crispy and flavourful, without the excess oil from deep frying.
Customisable: Choose your favourite seasoning for the perfect flavour boost.

Ingredients and Substitutions

Grab all your ingredients! View the recipe card below for a full list of all the ingredients and measurements.

Chicken breast (or minced chicken breast) – A lean source of protein, boneless chicken breast is perfect for this recipe. If using whole breast, it needs to be minced. Alternatively, you can use pre-minced chicken breast.
- Substitute: Pre-minced chicken is also a good pick, note that if it has dark meat in it might up the calories of the recipe.
- Variation: Boneless and skinless chicken thighs would make this even more juicy and flavourful, so if you don’t mind the extra calories it would be superb.
Seasonings
- Salt – To enhance the overall flavour of the nuggets – we don’t want bland nuggets. No thank youuuuu.
- MSG (optional) – Adds an umami kick to these healthy air fryer chicken nuggets, but feel free to skip if you don’t have it.
  - Substitute: A teaspoon of Worcestershire sauce should also add an umami flavour.
- Smoked paprika – Provides a smoky flavour.
- White pepper – A more subtle pepper that adds heat without being overpowering. Substitute with black pepper if needed.
- Garlic powder – Brings a savoury note to the chicken.
- Onion powder – Complements the garlic powder, creating a flavourful base.
- Substitute: 2-3 tsp of your favourite seasoning – You can swap all the spices for a pre-made seasoning blend like peri-peri, BBQ rub, or chicken spice. Just take into consideration that some seasoning blends have more salt than others.
For the coating:
- Cornflakes, crushed – Cornflakes create a crunchy, light texture for the coating. Crush them into small crumbs, but not too fine.
- Seasoning salt – Adds flavour to the cornflake coating.
- 1 egg – Helps the cornflakes stick to the chicken nuggets.

Air Fryer Chicken Nuggets Recipe

If you're craving chicken nuggets but want a healthier alternative, these quick, easy nuggets are thick, crunchy and everything you want from a chicken nugget. They work so well for meal prep and a quick reheat in the airfryer and you'll be enjoying these delightful bites all week long. For a perfect pairing try this with my low-calorie KFC Honey Mustard Sauce.

Course Lunch

Cuisine American

Keyword air fryer recipes, chicken nuggets, chicken recipes, fakeaway recipes, healthy chicken nuggets, high protein recipes, meal prep recipes

Prep Time 10

Cook Time 12

Freezing time 20

Total Time 42

Servings 3 servings

Equipment

1 air fryer

Ingredients

Nuggets:

500 g skinless, boneless chicken breast or lean chicken mince (~1lb) can sub thighs but this will up the calories
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp white pepper
1 tsp salt
1 tsp MSG optional

Coating:

1 egg (~50g, large egg)
80 g cornflakes (~1.5 – 2 cups)
1 tsp seasoning salt

Instructions

Prepare the chicken mixture:

If using whole chicken breast, blend the chicken with salt, MSG (if using), smoked paprika, white pepper, garlic powder, and onion powder in a food processor until minced. If using pre-minced chicken, mix the spices directly into the mince.

Shape the nuggets:

With gloved hands, take golf-ball-sized portions of the chicken mixture and shape them into nuggets. Place the nuggets on a lined baking sheet and freeze for 20 minutes to firm up.

Prepare the coating:

While the nuggets are in the freezer, crush the cornflakes in a zip-lock bag using a rolling pin or in a food processor. Pour the crushed cornflakes into a large bowl and mix with the seasoning salt.

Coat the nuggets:

Whisk the egg in a separate bowl. Remove the nuggets from the freezer, dip each one into the egg, and then coat in the crushed cornflakes. Press the cornflakes onto the nuggets to ensure an even coating.

Cook the nuggets:

Preheat the air fryer to 200°C (390°F). Spray the air fryer basket with cooking spray. Place the nuggets in the air fryer basket in a single layer, without overcrowding (cook in batches if necessary). Air fry at 200°C (390°F) for 12 minutes, flipping halfway through, until crispy and golden brown.

Serve:

Serve immediately with your favourite dipping sauce, such as my Low-Calorie KFC Honey Mustard Copycat Sauce. Each serving is around 5-6 nuggets.

Video

Frequently Asked Questions

Can I use an oven instead of an air fryer?

Yes, you can bake these nuggets! Preheat your oven to 220°C (425°F) and bake for 12-15 minutes, flipping halfway through.

How should I store these air fryer chicken nuggets?

You can store these in plastic containers for meal prep for around 3 days or freeze for up to a month.

Can I make these gluten-free?

Definitely! Swap the cornflakes for gluten-free cornflakes or gluten-free breadcrumbs.

What if I don’t have cornflakes?

You can use panko breadcrumbs or crushed crackers as a coating, but the cornflakes give a light, crispy texture that’s hard to beat.

Why do I need to freeze the air fryer chicken nuggets before cooking?

Freezing helps the nuggets hold their shape, making them easier to coat in the egg and cornflakes.