Air Fryer Thai-inspired Coconut Curry Chicken Bowls

In a large bowl, whisk together the coconut milk, red curry paste, soy sauce, lime juice, brown sugar, 2 teaspoons oil, ginger, and garlic until smooth. Transfer 1/3 cup of the sauce to a small bowl and set it aside for finishing.

Add the chicken pieces to the large bowl with the remaining sauce and toss until evenly coated. Let stand while you prepare the vegetables.

Preheat the air fryer to 390°F for 3 minutes. In a second bowl, toss the bell peppers, zucchini, red onion, snap peas, remaining 1 teaspoon oil, and 1/2 teaspoon kosher salt.

Arrange half of the chicken in a single layer in the air fryer basket, leaving a little space between pieces. Air fry at 390°F for 10 to 12 minutes, shaking once halfway through, until browned at the edges and cooked through. Transfer to a plate and repeat with the remaining chicken.

Add the seasoned vegetables to the air fryer basket. Air fry at 390°F for 7 to 9 minutes, shaking once or twice, until the peppers are lightly blistered, the zucchini is tender, and the snap peas are bright and crisp-tender. Cook in two batches if your basket is crowded.

Return all chicken and vegetables to the air fryer basket. Spoon 2 to 3 tablespoons of the reserved coconut curry sauce over the top and air fry at 390°F for 2 to 3 minutes, just until glossy and lightly caramelized.

Divide the rice, if using, among bowls. Top with the air-fried curry chicken and vegetables, then drizzle with the remaining reserved sauce. Finish with cilantro or Thai basil, peanuts or cashews if using, cucumber slices, and lime wedges.