Spicy Thai Chicken Curry

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Ingredients

• 2 chicken breasts, sliced into thin strips
• 1 tsp minced fresh gingerroot
• 1/2 tsp each salt and pepper divided
• 1 clove garlic, minced
• 1 small red chili pepper, seeded and chopped
• 1 tbsp canola oil, divided
• 1 each red and green pepper, thinly sliced
• 1 medium zucchini, sliced into rounds
• 1 cup lite coconut milk
• 2 tsp cornstarch
• 1 tsp green Thai curry paste
• 2 tbsp chopped fresh coriander

Preparation

Step 1

1 Toss the chicken strips with the gingerroot, chili pepper, garlic and half of each of the oil, salt and pepper; place in the ActiFry pan. Cook for 8 minutes or until browned. Transfer the chicken to a bowl; reserve.
2 Add the peppers, zucchini and remaining oil, salt and pepper to the ActiFry pan. Cook for 5 minutes.
3 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).