Spicy Thaï Chicken Curry

By SEB_UK

This makes for a great house speciality.

Ingredients

• 500 g/1 lb boneless, skinless
• chicken breast, sliced into thin strips
• 1 tsp minced fresh gingerroot
• 1/2 tsp each salt and pepper
• 1 clove garlic, minced
• 1 small red chilli pepper,
• seeded and chopped
• 2 ActiFry spoons rapeseed oil, divided
• 1 each red and green pepper,
• thinly sliced
• 1 medium-size courgette, sliced
• 250 ml/9 fl oz coconut milk
• 2 tsp cornflour
• 1 tsp green Thai curry paste
• 2 ActiFry spoons chopped rfesh coriander
• Lime wedges (optional)

Details

Servings 4
Adapted from nutritiousanddelicious.co.uk

Preparation

Step 1

Place the chicken strips, gingerroot, salt, pepper, chilli 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, courgette 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).


*Chef Recommendations:*
Serve the curry over steamed rice or warm rice noodles.