Name: Coconut Red Curry Chicken with Basil
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tsp coconut oil; 1 tbsp red curry paste; 0.25 cup full-fat coconut milk; 0.5 cup red bell pepper; 0.5 cup snap peas; 1 tbsp fish sauce; 0.5 tbsp coconut aminos; 0.25 cup Thai basil leaves; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Coconut Red Curry Chicken with Basil

Tender chicken breast simmered in a creamy, aromatic red curry sauce with crisp vegetables and finished with fragrant, peppery Thai basil.

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NUTRITION

Protein

48.1g

Fat

22g

Carbs

11.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tsp coconut oil

1 tbsp red curry paste

0.25 cup full-fat coconut milk

0.5 cup red bell pepper

0.5 cup snap peas

1 tbsp fish sauce

0.5 tbsp coconut aminos

0.25 cup Thai basil leaves

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Dice the chicken breast into bite-sized cubes and season with sea salt and black pepper.
2
Heat the coconut oil in a large skillet or wok over medium-high heat.
3
Add the chicken to the skillet and sauté until golden brown and cooked through, about 5-6 minutes. Remove chicken from the pan and set aside.
4
In the same skillet, add the red curry paste and cook for 1 minute until fragrant and slightly darkened.
5
Whisk in the full-fat coconut milk, fish sauce, and coconut aminos, scraping up any browned bits from the bottom of the pan.
6
Add the sliced red bell peppers and snap peas to the sauce. Simmer for 3-4 minutes until the vegetables are tender-crisp.
7
Return the cooked chicken to the skillet and toss to coat in the sauce until heated through.
8
Remove from heat and stir in the fresh Thai basil leaves until just wilted. Serve immediately.