Name: Thai Red Curry with Chicken and Vegetables
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 coconut milk; 0.5 cup red bell pepper; 0.5 cup sugar snap peas; 0.25 cup bamboo shoots; 1 cup cauliflower rice; 1 tsp fish sauce; 0.5 tbsp lime juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh basil

Thai Red Curry with Chicken and Vegetables

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

YOUR SOLIN GENERATED RECIPE

Thai Red Curry with Chicken and Vegetables

Sautéed chicken breast and crisp vegetables simmered in a creamy, fragrant red curry sauce served over a bed of light cauliflower rice.

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NUTRITION

Protein

51.9g

Fat

21.8g

Carbs

26.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tsp coconut oil

1 tbsp red curry paste

0.25 cup coconut milk

0.5 cup red bell pepper

0.5 cup sugar snap peas

0.25 cup bamboo shoots

1 cup cauliflower rice

1 tsp fish sauce

0.5 tbsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

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PREPARATION

1
Heat coconut oil in a large skillet over medium-high heat.
2
Season the chicken breast with sea salt and black pepper, then sear in the skillet until golden and cooked through.
3
Remove the chicken from the pan and set aside, then add the red curry paste to the skillet, stirring for 1 minute until aromatic.
4
Pour in the coconut milk and fish sauce, whisking to combine and scraping up any flavorful bits from the bottom of the pan.
5
Add the sliced red bell pepper, sugar snap peas, and bamboo shoots to the sauce and simmer for 5 minutes until the vegetables are tender-crisp.
6
Stir the cooked chicken back into the pan along with the lime juice and fresh basil to incorporate the flavors.
7
Serve the curry immediately over a warm bed of steamed cauliflower rice.