Name: Coconut Red Curry Chicken with Jasmine Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 0.5 cup cooked jasmine rice; 1 tsp coconut oil; 1 tbsp red curry paste; 3 tbsp full-fat coconut milk; 0.5 cup red bell pepper; 0.5 cup snap peas; 1 tsp fish sauce; 0.5 tsp coconut sugar; 1 tsp lime juice; 1 tbsp fresh cilantro; 0.13 tsp sea salt

Coconut Red Curry Chicken with Jasmine Rice

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 Jasmine Rice

Sautéed chicken breast and crisp bell peppers simmered in a creamy, fragrant red curry sauce served over fluffy jasmine rice.

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NUTRITION

Protein

46.0g

Fat

15.9g

Carbs

45.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked jasmine rice

1 tsp coconut oil

1 tbsp red curry paste

3 tbsp full-fat coconut milk

0.5 cup red bell pepper

0.5 cup snap peas

1 tsp fish sauce

0.5 tsp coconut sugar

1 tsp lime juice

1 tbsp fresh cilantro

0.13 tsp sea salt

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PREPARATION

1
Prepare the jasmine rice according to package instructions and set aside.
2
Heat the coconut oil in a large skillet over medium-high heat.
3
Add the sliced chicken breast and sea salt, sautéing until golden and cooked through.
4
Remove chicken from the pan and add the red curry paste, stirring for 1 minute until aromatic.
5
Pour in the coconut milk, fish sauce, and coconut sugar, whisking to combine the sauce.
6
Toss in the sliced bell peppers and snap peas, simmering for 3-4 minutes until tender-crisp.
7
Return the chicken to the pan, stir in the lime juice, and serve over the warm jasmine rice.
8
Garnish with fresh cilantro before serving.