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

Savor the rich and vibrant flavors of a Thai-inspired coconut curry, featuring tender chicken, crisp fresh vegetables, and a blend of aromatic spices. This dish brings a delicate balance of creamy coconut milk and zesty lime to elevate your meal experience.

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NUTRITION

376kcal
Protein
39.1g
Fat
12.6g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/3 cup Light Coconut Milk

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 small Carrot

1/4 small Yellow Onion

1 clove Garlic

1 tbsp Thai Red Curry Paste

1 tsp Lime Juice

2 tbsp Fresh Cilantro

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PREPARATION

  • 1

    Dice the chicken breast into bite-sized pieces and pat dry.

  • 2

    Chop the red bell pepper, zucchini, carrot, and onion into evenly sized chunks. Mince the garlic.

  • 3

    In a medium skillet, heat a non-stick pan over medium heat and lightly sauté the onion and garlic until fragrant, about 2 minutes.

  • 4

    Add the Thai red curry paste to the pan and stir for another minute to release the flavors.

  • 5

    Add the chicken pieces and cook until lightly browned on all sides, approximately 4-5 minutes.

  • 6

    Pour in the light coconut milk and add the chopped vegetables. Bring the mixture to a simmer and cook until the chicken is fully cooked and the vegetables are tender, about 8-10 minutes.

  • 7

    Stir in the lime juice and adjust seasoning if necessary.

  • 8

    Garnish with fresh cilantro before serving.

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

Savor the rich and vibrant flavors of a Thai-inspired coconut curry, featuring tender chicken, crisp fresh vegetables, and a blend of aromatic spices. This dish brings a delicate balance of creamy coconut milk and zesty lime to elevate your meal experience.

NUTRITION

376kcal
Protein
39.1g
Fat
12.6g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/3 cup Light Coconut Milk

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 small Carrot

1/4 small Yellow Onion

1 clove Garlic

1 tbsp Thai Red Curry Paste

1 tsp Lime Juice

2 tbsp Fresh Cilantro

PREPARATION

  • 1

    Dice the chicken breast into bite-sized pieces and pat dry.

  • 2

    Chop the red bell pepper, zucchini, carrot, and onion into evenly sized chunks. Mince the garlic.

  • 3

    In a medium skillet, heat a non-stick pan over medium heat and lightly sauté the onion and garlic until fragrant, about 2 minutes.

  • 4

    Add the Thai red curry paste to the pan and stir for another minute to release the flavors.

  • 5

    Add the chicken pieces and cook until lightly browned on all sides, approximately 4-5 minutes.

  • 6

    Pour in the light coconut milk and add the chopped vegetables. Bring the mixture to a simmer and cook until the chicken is fully cooked and the vegetables are tender, about 8-10 minutes.

  • 7

    Stir in the lime juice and adjust seasoning if necessary.

  • 8

    Garnish with fresh cilantro before serving.