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Spicy Thaļ Chicken Curry: Submitted by: Amanda Brewer | Date Added: 26 Jan 2011
Listed in: Main Courses

1 lb boneless, skinless chicken breast, sliced into thin strips
1 tsp minced fresh gingerroot
1/2 tsp each salt and pepper
1 garlic glove, minced
1 small red chili pepper, seeded and chopped
2 ActiFry spoons rapeseed oil, divided
1 each red and green pepper, thinly sliced
1 medium-size zucchini, sliced
1 cup coconut milk or lite coconut milk
2 tsp cornstach
1 tsp green Thai curry paste
2 ActiFry spoons chopped fresh coriander
Lime wedges (optional)

Cooking Instructions

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.
Stir in the coriander. Serve with lime wedges (optional).

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Visitor Comments (4):

Day three of owning my actifryer and I made this for tea. Very tasty recipe but I didn't put enough coconut milk in as I only had a small tin. Next time I will use a bit more to make more sauce. Chicken and veggies were lush though. Left by: Judy Davis (3 Sep 2014)

Delicious, spicey and very tasty. Will be making again soon. Recommend this menu to everyone. Left by: AJ (17 Jun 2014)

Fabulous. Only had the acifry 2 weeks and have made this twice already. Really easy and delicious Left by: chris (31 Mar 2012)

After using my Actifry for the first time making Classis Crispy French Fries, I thought I could be a bit more adventurous so I tried making the Spicy Thai Chicken Curry which was nothing short of sensational. Great taste and very easy to make. Left by: Johnolly (17 Jan 2012)


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