Name: Chicken Satay Curry with Coconut Milk
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 tsp coconut oil; 3 tbsp full-fat coconut milk; 1 tbsp natural peanut butter; 1 tsp red curry paste; 0.5 cup red bell pepper; 0.5 cup sugar snap peas; 1 tbsp coconut aminos; 1 tsp fresh ginger; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lime juice

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

YOUR SOLIN GENERATED RECIPE

Chicken Satay Curry with Coconut Milk

Sautéed chicken breast simmered in a creamy, aromatic peanut and coconut sauce with crisp-tender bell peppers for a vibrant and savory finish.

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NUTRITION

Protein

52.2g

Fat

26.4g

Carbs

21.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 tsp coconut oil

3 tbsp full-fat coconut milk

1 tbsp natural peanut butter

1 tsp red curry paste

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lime juice

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PREPARATION

1
Dice chicken breast into bite-sized pieces and season with sea salt and black pepper.
2
Heat coconut oil in a large skillet over medium-high heat and sear the chicken until golden brown.
3
Add sliced red bell peppers, sugar snap peas, minced garlic, and grated ginger to the skillet, sautéing for 3 minutes.
4
Whisk together coconut milk, peanut butter, red curry paste, and coconut aminos in a small bowl.
5
Pour the sauce over the chicken and vegetables, simmering for 5 minutes until the sauce thickens and coats everything.
6
Stir in fresh lime juice before serving to brighten the flavors.