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 flavors of tender chicken simmered in a vibrant, creamy coconut red curry sauce combined with crisp fresh vegetables. This dish is a balanced, nutrient-dense meal that pairs the warmth of red curry spices with the subtle sweetness of light coconut milk, making it a perfect option for a wholesome dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

545kcal
Protein
57g
Fat
27.4g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Light Coconut Milk

1 tbsp Red Curry Paste

1/2 medium Red Bell Pepper

1/2 cup Snow Peas

1/2 medium Zucchini

1 tsp Coconut Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat the coconut oil in a large skillet or pan over medium heat.

  • 2

    Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper if desired.

  • 3

    Sauté the chicken in the skillet until lightly browned on all sides, about 4-5 minutes.

  • 4

    Add the red curry paste to the pan and stir to coat the chicken evenly. Cook for another minute to release the spices’ aromas.

  • 5

    Pour in the light coconut milk and bring the mixture to a gentle simmer.

  • 6

    Roughly chop the red bell pepper, zucchini, and prepare the snow peas. Add them to the pan.

  • 7

    Simmer everything together for an additional 5-7 minutes until the chicken is fully cooked and the vegetables are tender yet crisp.

  • 8

    Taste and adjust seasoning if necessary, then 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 flavors of tender chicken simmered in a vibrant, creamy coconut red curry sauce combined with crisp fresh vegetables. This dish is a balanced, nutrient-dense meal that pairs the warmth of red curry spices with the subtle sweetness of light coconut milk, making it a perfect option for a wholesome dinner.

NUTRITION

545kcal
Protein
57g
Fat
27.4g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Light Coconut Milk

1 tbsp Red Curry Paste

1/2 medium Red Bell Pepper

1/2 cup Snow Peas

1/2 medium Zucchini

1 tsp Coconut Oil

PREPARATION

  • 1

    Heat the coconut oil in a large skillet or pan over medium heat.

  • 2

    Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper if desired.

  • 3

    Sauté the chicken in the skillet until lightly browned on all sides, about 4-5 minutes.

  • 4

    Add the red curry paste to the pan and stir to coat the chicken evenly. Cook for another minute to release the spices’ aromas.

  • 5

    Pour in the light coconut milk and bring the mixture to a gentle simmer.

  • 6

    Roughly chop the red bell pepper, zucchini, and prepare the snow peas. Add them to the pan.

  • 7

    Simmer everything together for an additional 5-7 minutes until the chicken is fully cooked and the vegetables are tender yet crisp.

  • 8

    Taste and adjust seasoning if necessary, then serve hot.