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Spicy Thai Chicken Curry |
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| I n g r e d i e n t s |
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1 lb (500 g) boneless, skinless chicken breast,
sliced into thin strips |
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1 tsp (5 mL) minced fresh gingerroot |
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1/2 tsp (2 mL) each salt and pepper |
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1 clove garlic, minced |
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1 small red chili pepper, seeded and chopped |
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2 ActiFry spoons canola oil, divided |
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1 each red and green pepper, thinly sliced |
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1 medium zucchini, sliced |
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1 cup (250 mL) coconut milk |
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2 tsp (10 mL) cornstarch |
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1 tsp (5 mL) green Thai curry paste |
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2 ActiFry spoons chopped fresh coriander |
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Lime wedges (optional) |
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| Serves - 4 |
| Preparation - 15 min |
| Cooking - 18 min |
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Place the chicken strips, gingerroot, salt, pepper, chili 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, zucchini and remaining oil to the ActiFry pan. Cook for 5 minutes. |
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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. |
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1)Stir in the coriander. Serve with lime wedges (if using). |
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| V a r i a t i o n |
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Substitute turkey breast for the chicken. |
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| C o o k s T i p |
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Serve the curry over steamed rice or warm rice noodles. |
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| N u t r i t i o u s T i p |
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Substitute light (lite) coconut milk for regular coconut milk to reduce the fat content in the curry sauce. |
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| N u t r i t i o n V a l u e s P e r S e r v i n g |
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349 calories
21 g total fat
12 g saturated fat
0 g trans fat
78 mg cholesterol
8 g carbohydrates 2 g fibre
32 g protein
362 mg sodium
771 mg potassium
Excellent source of: Niacin, Vitamin C, Vitamin B6, Iron |
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