Creamy Thai Coconut Chicken Curry with Fresh Vegetables

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

Creamy Thai Coconut Chicken Curry with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Thai Coconut Chicken Curry with Fresh Vegetables

Enjoy a vibrant, creamy Thai coconut chicken curry infused with aromatic red curry paste and fresh vegetables. Tender chicken breast mingles with crisp bell peppers, zucchini, and onions in a rich, light coconut milk sauce, accented with a hint of lime and fresh cilantro. This dish offers a balance of protein, healthy fats, and colorful veggies, making it a satisfying and flavorful meal perfect for dinner.

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NUTRITION

376kcal
Protein
38.4g
Fat
18.6g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/3 cup Light Coconut Milk (approx.)

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Yellow Onion

1 Garlic Clove

1 tablespoon Thai Red Curry Paste

1 teaspoon Coconut Oil

1 tablespoon Fresh Lime Juice

2 tablespoons Fresh Cilantro

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PREPARATION

  • 1

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

  • 2

    Heat the coconut oil in a skillet over medium heat. Sauté the chopped yellow onion and minced garlic until softened and aromatic.

  • 3

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

  • 4

    Incorporate the chicken pieces, cooking until they are lightly browned on all sides.

  • 5

    Pour in the light coconut milk and add the chopped red bell pepper and zucchini. Stir well to combine.

  • 6

    Allow the curry to simmer on medium-low heat for about 10-12 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 7

    Finish by stirring in the fresh lime juice and fold in the chopped cilantro.

  • 8

    Adjust seasoning if needed, then serve hot, garnished with extra cilantro if desired.

Creamy Thai Coconut Chicken Curry with Fresh Vegetables

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

Creamy Thai Coconut Chicken Curry with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Thai Coconut Chicken Curry with Fresh Vegetables

Enjoy a vibrant, creamy Thai coconut chicken curry infused with aromatic red curry paste and fresh vegetables. Tender chicken breast mingles with crisp bell peppers, zucchini, and onions in a rich, light coconut milk sauce, accented with a hint of lime and fresh cilantro. This dish offers a balance of protein, healthy fats, and colorful veggies, making it a satisfying and flavorful meal perfect for dinner.

NUTRITION

376kcal
Protein
38.4g
Fat
18.6g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/3 cup Light Coconut Milk (approx.)

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Yellow Onion

1 Garlic Clove

1 tablespoon Thai Red Curry Paste

1 teaspoon Coconut Oil

1 tablespoon Fresh Lime Juice

2 tablespoons Fresh Cilantro

PREPARATION

  • 1

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

  • 2

    Heat the coconut oil in a skillet over medium heat. Sauté the chopped yellow onion and minced garlic until softened and aromatic.

  • 3

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

  • 4

    Incorporate the chicken pieces, cooking until they are lightly browned on all sides.

  • 5

    Pour in the light coconut milk and add the chopped red bell pepper and zucchini. Stir well to combine.

  • 6

    Allow the curry to simmer on medium-low heat for about 10-12 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 7

    Finish by stirring in the fresh lime juice and fold in the chopped cilantro.

  • 8

    Adjust seasoning if needed, then serve hot, garnished with extra cilantro if desired.