Spicy Thai Chicken Curry
Recipe: #6331
August 26, 2012
Categories: Chicken, Peppers, Heart Healthy Low Calorie, No Eggs, Air Fryer, Chicken Dinner, Air Fryer Chicken, Air Fryer Dinner, more
"This is a really tasty recipe right out of the Actifry cook book with just a couple of changes. I served the recipe with Tofu Puffs and Lentil Parokas (Bought) Lovely easy meal.The original recipe called for 1 small red chili pepper, seeded, chopped I used a jalepeno."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (352 g)
- Calories 237.4
- Total Fat - 10.1 g
- Saturated Fat - 2.6 g
- Cholesterol - 278.9 mg
- Sodium - 177.7 mg
- Total Carbohydrate - 15.4 g
- Dietary Fiber - 4.2 g
- Sugars - 6.6 g
- Protein - 24 g
- Calcium - 127.7 mg
- Iron - 4.1 mg
- Vitamin C - 75.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place your thin sliced chicken breast together with the ginger, hot pepper, garlic, salt and pepper in the actifry. Sprinkle with 1/2 tablespoon oil. Set actifry for 8 minutes, turn on
Step 2
Remove chicken. Add peppers, zucchini, 1/2 tablespoon oil - set timer for 5 minutes and turn on
Step 3
Whisk together the coconut milk, Thai curry sauce, and corn starch. Put the chicken back in the actifry bowl along with the coconut mixture. Set timer for 5 - 7 minutes Cook until the sauce is thick.
Step 4
Stir in the cilantro and serve If you wish add a wedge of lime to each serving
Tips
No special items needed.
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