• 1 lb (500 g) boneless, skinless chicken breast, thinly sliced
• 1 small red chili pepper, seeded and chopped
• 1 clove garlic, minced
• 1 tsp (5 mL) minced fresh ginger
• 1 [AFS] canola oil, divided
• 1/2 tsp (2 mL) each salt and pepper, divided
• 1 each red and green pepper, sliced
• 1 medium zucchini, sliced
• 1 cup (250 mL) light (lite) coconut milk
• 2 tsp (10 mL) cornstarch
• 1 tsp (5 mL) Thai green curry paste
• 2 [AFS] chopped fresh cilantro
• Lime wedges

Toss chicken with chili pepper, garlic, ginger, and a half each the oil, salt, and pepper. Place in the Actifry pan. Cook for 8 minutes or until browned. Transfer the chicken to a bowl; reserve.

Add peppers, zucchini, and remaining oil, salt, and pepper to the Actifry pan. Cook for 5 minutes.

Meanwhile, whisk the coconut milk with cornstarch and curry paste until smooth. Add sauce and reserved chicken to the Actifry pan. Cook for 5 minutes or until the sauce is thickened and chicken is cooked through. Stir in the cilantro. Serve with lime wedges