Spicy Thai Chicken Curry

4
Servings
15m
Prep Time
18-20m
Cook Time
33m
Ready In


"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 recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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