Creamy Coconut Red Curry Chicken with Fresh Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Red Curry Chicken with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Curry Chicken with Fresh Vegetables

Savor the tropical warmth of red curry infused with creamy coconut milk and tender chicken, harmoniously combined with crisp, fresh vegetables. This dish delivers a fragrant blend of spices, a gentle heat from the curry, and a velvety sauce that elevates the vibrant medley of vegetables, all in a beautifully balanced meal.

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NUTRITION

424kcal
Protein
50.6g
Fat
14.7g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

1/4 cup Light Coconut Milk

1 tbsp Red Curry Paste

1 cup Red Bell Pepper, sliced

1 medium Zucchini, sliced

1 cup Fresh Spinach

1 tsp Olive Oil

2 cloves Garlic, minced

1 small Red Onion, thinly sliced

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PREPARATION

  • 1

    Heat the olive oil in a large skillet over medium heat. Add the thinly sliced red onion and minced garlic, and sauté until fragrant and slightly softened.

  • 2

    Add the red curry paste to the skillet and cook for about 1 minute to release its flavors.

  • 3

    Add the chicken breast, cut into bite-sized pieces, and cook until lightly browned on all sides.

  • 4

    Pour in the light coconut milk and stir to coat the chicken. Allow it to come to a simmer so the chicken can absorb the flavors.

  • 5

    Mix in the red bell pepper and zucchini slices. Let the vegetables cook for 5-7 minutes until they are tender but still retain some crunch.

  • 6

    Finally, fold in the fresh spinach and cook for another 1-2 minutes until wilted.

  • 7

    Adjust seasoning if needed and serve hot.

Creamy Coconut Red Curry Chicken with Fresh Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Red Curry Chicken with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Curry Chicken with Fresh Vegetables

Savor the tropical warmth of red curry infused with creamy coconut milk and tender chicken, harmoniously combined with crisp, fresh vegetables. This dish delivers a fragrant blend of spices, a gentle heat from the curry, and a velvety sauce that elevates the vibrant medley of vegetables, all in a beautifully balanced meal.

NUTRITION

424kcal
Protein
50.6g
Fat
14.7g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

1/4 cup Light Coconut Milk

1 tbsp Red Curry Paste

1 cup Red Bell Pepper, sliced

1 medium Zucchini, sliced

1 cup Fresh Spinach

1 tsp Olive Oil

2 cloves Garlic, minced

1 small Red Onion, thinly sliced

PREPARATION

  • 1

    Heat the olive oil in a large skillet over medium heat. Add the thinly sliced red onion and minced garlic, and sauté until fragrant and slightly softened.

  • 2

    Add the red curry paste to the skillet and cook for about 1 minute to release its flavors.

  • 3

    Add the chicken breast, cut into bite-sized pieces, and cook until lightly browned on all sides.

  • 4

    Pour in the light coconut milk and stir to coat the chicken. Allow it to come to a simmer so the chicken can absorb the flavors.

  • 5

    Mix in the red bell pepper and zucchini slices. Let the vegetables cook for 5-7 minutes until they are tender but still retain some crunch.

  • 6

    Finally, fold in the fresh spinach and cook for another 1-2 minutes until wilted.

  • 7

    Adjust seasoning if needed and serve hot.