Name: Red Curry Chicken with Coconut Milk
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 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 cup Cauliflower rice; 1 tbsp Fish sauce; 1 tsp Coconut sugar; 1 tbsp Fresh lime juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 2 tbsp Fresh cilantro

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

YOUR SOLIN GENERATED RECIPE

Red Curry Chicken with Coconut Milk

Tender chicken breast poached in a creamy, vibrant red curry sauce infused with fragrant lemongrass and served over a bed of light cauliflower rice.

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NUTRITION

Protein

56.1g

Fat

22.9g

Carbs

26.3g

SERVINGS

1 serving

INGREDIENTS

5.5 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 cup Cauliflower rice

1 tbsp Fish sauce

1 tsp Coconut sugar

1 tbsp Fresh lime juice

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Fresh cilantro

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PREPARATION

1
Heat coconut oil in a large skillet over medium heat.
2
Add the red curry paste and sauté for 1 minute until fragrant.
3
Pour in the full-fat coconut milk, fish sauce, and coconut sugar, whisking to combine.
4
Add the sliced chicken breast, bell peppers, and snap peas to the skillet.
5
Simmer for 8-10 minutes until the chicken is cooked through and the sauce has thickened slightly.
6
While the curry simmers, steam the cauliflower rice in a separate pan with a splash of water for 3-5 minutes.
7
Season the curry with sea salt, black pepper, and fresh lime juice.
8
Serve the curry over the cauliflower rice and garnish with fresh cilantro.