In a food processor or large bowl, combine the ground chicken, red curry paste, egg, fish sauce, sugar, and cornstarch. Mix vigorously until the mixture becomes sticky and paste-like.

Fold in the sliced green beans, shredded kaffir lime leaves, and minced lemongrass until evenly distributed.

Preheat your air fryer to 380°F (190°C).

Wet your hands slightly with water to prevent sticking, then shape the mixture into small, flattened patties (about 12 cakes).

Spray the air fryer basket with cooking oil. Place the chicken cakes in a single layer (cook in batches if necessary) and spray the tops with oil.

Air fry for 10-12 minutes, flipping halfway through, until they are golden brown and cooked through.

Transfer to a serving platter and sprinkle with crushed peanuts. Serve hot with sweet chili sauce on the side.