Spicy Thai Chicken Curry

Serves - 4
Preparation - 15 min
Cooking - 18 min

I n g r e d i e n t s

  • 1 lb (500 g) boneless, skinless chicken breast, sliced into thin strips
  • 1 tsp (5 mL) minced fresh gingerroot
  • 1/2 tsp (2 mL) each salt and pepper
  • 1 clove garlic, minced
  • 1 small red chili pepper, seeded and chopped
  • 2 ActiFry spoons canola oil, divided
  • 1 each red and green pepper, thinly sliced
  • 1 medium zucchini, sliced
  • 1 cup (250 mL) coconut milk
  • 2 tsp (10 mL) cornstarch
  • 1 tsp (5 mL) green Thai curry paste
  • 2 ActiFry spoons chopped fresh coriander
  • Lime wedges (optional)

Place the chicken strips, gingerroot, salt, pepper, chili pepper and garlic in the ActiFry pan. Drizzle evenly with half of the oil. Cook for 8 minutes or until browned. Transfer the chicken to a bowl; reserve. Add the peppers, zucchini and remaining oil to the ActiFry pan. Cook for 5 minutes.

Meanwhile, whisk the coconut milk with the cornstarch and curry paste until smooth. Add this mixture and the reserved chicken to the ActiFry pan. Cook for 5 minutes or until sauce is thickened and chicken is cooked through.
Stir in the coriander. Serve with lime wedges (if using).
Serve over steamed rice or warm rice noodles.

Variations:

Substitute turkey breast for the chicken. Substitute light (lite) coconut milk for regular coconut milk to reduce the fat content in the curry sauce.