Coconut-Ginger Red Curry Chicken with Fresh Vegetables

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

Coconut-Ginger Red Curry Chicken with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Coconut-Ginger Red Curry Chicken with Fresh Vegetables

Savor a vibrant fusion of tender red curry chicken simmered in a creamy coconut-ginger sauce and paired with a medley of crisp, fresh vegetables. This balanced dish offers a delightful combination of aromatic spices, tangy lime, and refreshing garden flavors, perfect for any meal of the day.

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NUTRITION

413kcal
Protein
44.4g
Fat
16.8g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/3 cup Light Coconut Milk

1 tablespoon Red Curry Paste

1 teaspoon Fresh Ginger

2 cloves Garlic

1 cup Red Bell Pepper, chopped

1/2 cup Zucchini, sliced

1/2 cup Snap Peas

1 teaspoon Coconut Oil

1 tablespoon Lime Juice

Pinch Salt

Pinch Black Pepper

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PREPARATION

  • 1

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

  • 2

    Add minced garlic and grated ginger; sauté until fragrant, about 1 minute.

  • 3

    Add the red curry paste and stir for another 30 seconds to bloom the spices.

  • 4

    Place the chicken breast (cut into bite-sized pieces if preferred) into the skillet and cook until lightly browned on all sides.

  • 5

    Pour in the light coconut milk and add the lime juice. Stir to combine and let it simmer gently for 5 minutes.

  • 6

    Incorporate the chopped red bell pepper, sliced zucchini, and snap peas. Season with a pinch of salt and black pepper.

  • 7

    Continue to simmer for another 5-7 minutes until the chicken is cooked through and the vegetables are tender yet crisp.

  • 8

    Taste and adjust seasoning if needed, then serve warm.

Coconut-Ginger Red Curry Chicken with Fresh Vegetables

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

Coconut-Ginger Red Curry Chicken with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Coconut-Ginger Red Curry Chicken with Fresh Vegetables

Savor a vibrant fusion of tender red curry chicken simmered in a creamy coconut-ginger sauce and paired with a medley of crisp, fresh vegetables. This balanced dish offers a delightful combination of aromatic spices, tangy lime, and refreshing garden flavors, perfect for any meal of the day.

NUTRITION

413kcal
Protein
44.4g
Fat
16.8g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/3 cup Light Coconut Milk

1 tablespoon Red Curry Paste

1 teaspoon Fresh Ginger

2 cloves Garlic

1 cup Red Bell Pepper, chopped

1/2 cup Zucchini, sliced

1/2 cup Snap Peas

1 teaspoon Coconut Oil

1 tablespoon Lime Juice

Pinch Salt

Pinch Black Pepper

PREPARATION

  • 1

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

  • 2

    Add minced garlic and grated ginger; sauté until fragrant, about 1 minute.

  • 3

    Add the red curry paste and stir for another 30 seconds to bloom the spices.

  • 4

    Place the chicken breast (cut into bite-sized pieces if preferred) into the skillet and cook until lightly browned on all sides.

  • 5

    Pour in the light coconut milk and add the lime juice. Stir to combine and let it simmer gently for 5 minutes.

  • 6

    Incorporate the chopped red bell pepper, sliced zucchini, and snap peas. Season with a pinch of salt and black pepper.

  • 7

    Continue to simmer for another 5-7 minutes until the chicken is cooked through and the vegetables are tender yet crisp.

  • 8

    Taste and adjust seasoning if needed, then serve warm.