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Actifry Thai Red Curry

by Helen
Actifry Thai Red Curry Recipe

Thai curry is one of my favourite mid-week dinners. I love the zestiness of lime paired with the creaminess of the coconut milk – and cause it’s made with chicken breast in the Actifry it’s not only about as lean as it can be… it’s also super simple!

For this recipe we won’t use any shop-bought pastes – the paste can be made simply with a handful of fresh ingredients and blitzed together in a blender or food processor so your sauce is as fresh as possible – plus you know exactly what’s in it!

Actifry Thai Red Curry Recipe

I always serve this Thai curry with brown rice, sprinkled with coriander and spring onions. You can also serve it with noodles, cauliflower rice or even your favourite potatoes!

This recipe was voted for in my Actifry Facebook group… if you’re not already a member, you can join us here. You can find all of my Actifry recipes here: https://hintofhelen.com/category/recipes/actifry-recipes/

Actifry Thai Red Curry Recipe

How to make Thai Red Curry in the Actifry

Scroll down for recipe card and ingredient list

1. Chop the chicken into equal-sized pieces and coat in the dry spices and oil – stir to coat

Marinated thai chicken

2. Chop the pepper and onion

3. Add the chicken, pepper and onion to the Actifry – cook on 220C for 7 minutes (paddle in)

4, Whilst the chicken, onions and peppers are cooking – place all the ‘sauce’ ingredients into your blender or food processor

Actifry Thai Red Curry ingredients

5. Blitz until smooth

6. Then pour into the Actifry

7. Cook for a further 7 minutes – or until the chicken is cooked through – then serve!

Yield: 2 Servings

Actifry Thai Red Curry

Actifry Thai Red Curry

Thai red curry made completely from scratch in the Actiry. This is one of my favourite mid-week dinners, served with rice and topped with spring onions.

Prep Time 8 minutes
Cook Time 14 minutes
Total Time 22 minutes

Ingredients

  • 2 Red Peppers
  • 1 Onion
  • 2 Chicken Breasts
  • 1 Tsp Ground Cumin
  • 1 Tsp Ground Coriander
  • 1 Tsp Paprika
  • 1 Tsp Oil

Sauce ingredients

  • 1 Chilli
  • 1 Lime
  • Handful of coriander
  • 2 Garlic Cloves
  • 1 Tsp ginger paste
  • 200ml Coconut Milk
  • 100ml Water

To Serve

  • Rice, spring onions, coriander (optional)

Instructions

  1. Deseed the chilli, peel the garlic cloves and ginger
  2. Chop the chicken into equal strips, then sprinkle with the oil, cumin, coriander and paprika - toss to coat
  3. Chop the peppers and onion into thin strips
  4. Put the chicken, peppers and onions in the Actifry and cook for 7 minutes (220C) with the paddle in
  5. To a blender or food processor, add the chilli, garlic, ginger, coriander, the juice from 1 lime and coconut milk
  6. Measure out 100ml (half the 200ml tin so just fill it half way) then pour this into the sauce and mix
  7. Blend until smooth - this is your sauce!
  8. Pour the sauce into the Actifry with the chicken, peppers and onions
  9. Cook for 7 more minutes (or until the chicken is cooked through)
  10. Serve! I like to serve this with rice, sprinkled with some more coriander


Notes

I have an Actifry genius and cook this on the timed mode only - keep the temp at 220C with the paddle in. Always check the chicken is cooked through before serving.

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Nutrition Information

Yield

2

Serving Size

1

Amount Per Serving Calories 561Trans Fat 0gCarbohydrates 52gFiber 17gSugar 11gProtein 63g

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