YOUR SOLIN GENERATED RECIPE
Creamy Thai Coconut Chicken with Roasted Vegetables
Savor the vibrant flavors of Thai-inspired cuisine in this dish featuring tender chicken infused with a creamy coconut curry sauce and a medley of perfectly roasted vegetables. The aroma of Thai red curry paste, garlic, and ginger elevates the dish, while the lightly roasted red bell pepper, zucchini, and red onion deliver a satisfying crunch and natural sweetness.
INGREDIENTS
5 oz Chicken Breast
1/4 cup Light Coconut Milk
1/2 medium Red Bell Pepper
1/2 medium Zucchini
1/4 medium Red Onion
2 teaspoons Olive Oil
1 tablespoon Thai Red Curry Paste
1 Garlic Clove
1 teaspoon Ginger
PREPARATION
Preheat your oven to 425°F to roast the vegetables.
In a bowl, toss the chopped red bell pepper, zucchini, and red onion with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 20 minutes, until tender and slightly charred.
While the vegetables roast, season the chicken breast with a pinch of salt and pepper. In a skillet over medium heat, lightly sear the chicken on both sides until golden, about 3-4 minutes per side.
Reduce the heat slightly and add the Thai red curry paste, minced garlic, and ginger into the skillet with the chicken. Stir for about 1 minute until fragrant.
Pour in the light coconut milk and allow the chicken to simmer in the creamy sauce for another 6-8 minutes, or until the chicken is cooked through and the sauce has slightly thickened.
Plate the creamy Thai coconut chicken with a side of the roasted vegetables. Garnish with fresh herbs if desired and serve warm.