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Spicy Thai Chicken Curry
I n g r e d i e n t s
1 lb (500 g) boneless, skinless chicken breast, sliced into thin strips
1 tsp (5 mL) minced fresh gingerroot
1/2 tsp (2 mL) each salt and pepper
1 clove garlic, minced
1 small red chili pepper, seeded and chopped
2 ActiFry spoons canola oil, divided
1 each red and green pepper, thinly sliced
1 medium zucchini, sliced
1 cup (250 mL) coconut milk
2 tsp (10 mL) cornstarch
1 tsp (5 mL) green Thai curry paste
2 ActiFry spoons chopped fresh coriander
Lime wedges (optional)
Serves - 4
Preparation - 15 min
Cooking - 18 min
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.
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.
1)Stir in the coriander. Serve with lime wedges (if using).
V a r i a t i o n
  Substitute turkey breast for the chicken.
C o o k s   T i p
  Serve the curry over steamed rice or warm rice noodles.
N u t r i t i o u s   T i p
  Substitute light (lite) coconut milk for regular coconut milk to reduce the fat content in the curry sauce.
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
  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