Spicy Thaï Chicken Curry

By TFAL_USA

This makes for a great house speciality.

Ingredients

• 1 lb boneless, skinless chicken breast, sliced into thin strips
• 1 tsp minced fresh gingerroot
• 1/2 tsp each salt and pepper
• 1 garlic glove, minced
• 1 small red chili pepper, seeded and chopped
• 2 ActiFry spoons rapeseed oil, divided
• 1 each red and green pepper, thinly sliced
• 1 medium-size zucchini, sliced
• 1 cup coconut milk or lite coconut milk
• 2 tsp cornstach
• 1 tsp green Thai curry paste
• 2 ActiFry spoons chopped fresh coriander
• Lime wedges (optional)

Details

Servings 4
Adapted from nutritiousanddelicious.com

Preparation

Step 1

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 (optional).


*Chef's recommendations:*
Serve the curry over steamed rice or warm rice noodles.