Spicy Thai Chicken Curry

Spicy Thai Chicken Curry

Number of people 4
Cost Affordable
Difficulty Easy
Preparation Time 20 min
Cooking Time 18 min 


  • 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