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Food

Spicy Thai Chicken Curry

By Seema Persaud On

Presented by

T-Fal

Ingredients


Serves 4

  • 1 lb. boneless, skinless chicken breast, thinly sliced
  • 1 small red chili pepper, seeded and chopped
  • 1 clove garlic, minced
  • 1 tsp minced fresh ginger
  • 1 ActiFry spoon canola oil
  • ½ tsp each salt and pepper
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 1 medium zucchini, sliced
  • 1 cup light coconut milk
  • 2 tsp cornstarch
  • 1 tsp Thai green curry paste
  • 2 ActiFry spoons chopped fresh cilantro
  • Lime wedges

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Directions

  1. Toss chicken with chili pepper, garlic, ginger and half of the oil, salt and pepper. Place in the ActiFry. Cook for 8 minutes or until browned. Transfer the chicken to a bowl; reserve.
  2. Add peppers, zucchini, and remaining oil, salt and pepper to the ActiFry. Cook for 5 minutes.
  3. Meanwhile, whisk coconut milk with cornstarch and curry paste until smooth. Add sauce and reserved chicken to the ActiFry. Cook for 5 minutes or until the sauce is thickened and chicken is cooked through.
  4. Stir in the cilantro. Serve with lime wedges.

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Written By

Seema Persaud

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