Name: Red Curry Chicken with Coconut Milk
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tsp avocado oil; 2 tbsp red curry paste; 0.25 cup full-fat coconut milk; 1 tbsp fish sauce; 1 cup red bell pepper; 0.5 cup snap peas; 0.25 cup water; 1 tbsp lime juice; 0.25 cup fresh basil leaves; 0.25 tsp sea salt

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

Sautéed chicken breast and crisp vegetables simmered in a creamy, fragrant red curry sauce made with coconut milk and aromatic Thai spices.

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NUTRITION

Protein

52.4g

Fat

23.2g

Carbs

27.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

2 tbsp red curry paste

0.25 cup full-fat coconut milk

1 tbsp fish sauce

1 cup red bell pepper

0.5 cup snap peas

0.25 cup water

1 tbsp lime juice

0.25 cup fresh basil leaves

0.25 tsp sea salt

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PREPARATION

1
Heat avocado oil in a large skillet over medium-high heat.
2
Add the sliced chicken breast and sauté until golden brown and cooked through.
3
Stir in the red curry paste and cook for one minute until the aromas are released.
4
Pour in the coconut milk, water, and fish sauce, stirring to combine the sauce.
5
Add the red bell pepper and snap peas, then simmer for 5 minutes until the vegetables are tender-crisp.
6
Remove from heat and stir in the lime juice, sea salt, and fresh basil leaves before serving.