Talk Macros to Me

A 20-minute, gluten-free dinner that tastes like takeout — but better.

If you love creamy Thai curry but want something macro-balanced and weeknight-easy, this one’s for you. It starts with Trader Joe’s Thai Red Curry Sauce and Lite Coconut Milk, then gets a fresh, colorful boost from their Asian-Style Vegetable Stir Fry Blend. The sauce clings perfectly to tender chicken and jasmine rice, giving you that cozy, restaurant-level flavor — without the heavy calories or mystery oils.

This has quickly become a Lou-Tang favorite, and it reheats beautifully for meal prep.

Ingredients

• 1 ½ lb boneless, skinless chicken breast, cut into bite-size pieces

• 1 Tbsp avocado oil

• 1 can (13.5 oz) Trader Joe’s Lite Coconut Milk

• 2–3 Tbsp Trader Joe’s Thai Red Curry Sauce (adjust spice to taste)

• 1 Tbsp Coconut Aminos (or gluten-free soy sauce)

• 1 bag Trader Joe’s Asian-Style Vegetable Stir Fry Blend (fresh)

• 4 cups cooked jasmine rice or cauliflower rice

• Optional: chopped cilantro, green onion, sesame seeds

Directions

Sear the chicken: Pat chicken dry and season lightly with salt and pepper. Heat 1/2 avocado oil in a large skillet or wok over medium-high. Add chicken and cook 2–3 minutes per side until golden; remove and set aside (it doesn’t need to be fully cooked yet).

Sauté veggies: In the same pan, add the remaining oil add the Asian Veggie Blend. Stir-fry 3–4 minutes, just until crisp-tender.

Make the sauce: Lower heat to medium. Add Thai Red Curry Sauce, coconut milk, and coconut aminos; stir until smooth.

Combine: Return chicken to the pan. Simmer 6–8 minutes, stirring occasionally, until chicken is cooked through and sauce slightly thickens.

Finish & serve: Stir in lime juice. Taste and adjust seasoning (add more curry sauce for heat or coconut aminos for salt). Spoon over rice and top with cilantro, green onion, or sesame seeds.

Macros (per serving, serves 4)

Without rice: 370 cal | 38g protein | 7g carbs | 15g fat

With 1 cup cooked jasmine rice: 540 cal | 42g protein | 45g carbs | 16g fat

With 1 cup cauliflower rice: 395 cal | 39g protein | 12g carbs | 15g fat

Talk Macros to Me Tip

Meal-prep this one! The flavors actually get richer overnight, and it keeps beautifully for 3–4 days. Pack it with cauliflower rice for a lighter lunch or jasmine rice for a family-style dinner.