Creamy Thai Coconut Chicken Curry

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

Creamy Thai Coconut Chicken Curry

YOUR SOLIN GENERATED RECIPE

Creamy Thai Coconut Chicken Curry

Enjoy a vibrant and aromatic Thai chicken curry featuring succulent chicken breast simmered in a silky, light coconut milk sauce enlivened with red curry paste, crisp red bell pepper, and sweet onions. This dish delivers a harmonious blend of heat and creaminess, making it an ideal choice for any meal of the day.

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NUTRITION

485kcal
Protein
56g
Fat
19g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/4 cup Light Coconut Milk (60g)

1 medium Red Bell Pepper (120g)

1 small Yellow Onion (50g)

1 tbsp Red Curry Paste (15g)

1 cup Fresh Spinach (30g)

1 tsp Olive Oil (4.5g)

2 tbsp Fresh Cilantro (8g)

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PREPARATION

  • 1

    Heat olive oil in a skillet over medium heat.

  • 2

    Dice the small yellow onion and red bell pepper. Sauté them in the oil until softened, about 3-4 minutes.

  • 3

    Cut the chicken breast into bite-sized pieces and add to the skillet. Cook until the chicken is browned on all sides.

  • 4

    Stir in the red curry paste to evenly coat the chicken and vegetables. Cook for 1 minute until fragrant.

  • 5

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

  • 6

    Add fresh spinach and let it wilt into the sauce, stirring occasionally.

  • 7

    Season with additional salt or pepper if desired.

  • 8

    Garnish with fresh cilantro before serving.

Creamy Thai Coconut Chicken Curry

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

Creamy Thai Coconut Chicken Curry

YOUR SOLIN GENERATED RECIPE

Creamy Thai Coconut Chicken Curry

Enjoy a vibrant and aromatic Thai chicken curry featuring succulent chicken breast simmered in a silky, light coconut milk sauce enlivened with red curry paste, crisp red bell pepper, and sweet onions. This dish delivers a harmonious blend of heat and creaminess, making it an ideal choice for any meal of the day.

NUTRITION

485kcal
Protein
56g
Fat
19g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/4 cup Light Coconut Milk (60g)

1 medium Red Bell Pepper (120g)

1 small Yellow Onion (50g)

1 tbsp Red Curry Paste (15g)

1 cup Fresh Spinach (30g)

1 tsp Olive Oil (4.5g)

2 tbsp Fresh Cilantro (8g)

PREPARATION

  • 1

    Heat olive oil in a skillet over medium heat.

  • 2

    Dice the small yellow onion and red bell pepper. Sauté them in the oil until softened, about 3-4 minutes.

  • 3

    Cut the chicken breast into bite-sized pieces and add to the skillet. Cook until the chicken is browned on all sides.

  • 4

    Stir in the red curry paste to evenly coat the chicken and vegetables. Cook for 1 minute until fragrant.

  • 5

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

  • 6

    Add fresh spinach and let it wilt into the sauce, stirring occasionally.

  • 7

    Season with additional salt or pepper if desired.

  • 8

    Garnish with fresh cilantro before serving.