Preparation Time: 15 minutes
Cooking Time: 18 minutes
Serve: 4 people
Ingredients
- 1 lb boneless, skinless chicken breast, sliced into thin strips
- 1 tsp minced fresh ginger root
- 1/2 tsp each salt and pepper
- 1 garlic glove, minced
- 1 small red chili pepper, seeded and chopped
- 2 ActiFry spoons grapeseed 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 cornstarch
- 1 tsp green Thai curry paste
- 2 ActiFry spoons chopped fresh coriander
- Lime wedges (optional)
Preparation
Place the chicken strips, ginger root, 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).