Creamy Coconut Green Curry Chicken with Fresh Vegetables

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

Creamy Coconut Green Curry Chicken with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Green Curry Chicken with Fresh Vegetables

Delight in this vibrant and aromatic dish where tender chicken mingles with a creamy coconut and green curry sauce, complemented by crisp, fresh vegetables. This recipe provides a delicious balance of flavors with a gentle kick from green curry and a creamy, tropical finish from light coconut milk, making it a comforting yet energizing meal.

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NUTRITION

369kcal
Protein
38.9g
Fat
16.5g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Light Coconut Milk

1 tbsp Green Curry Paste

1/2 medium Red Bell Pepper

1 small Zucchini

1 cup Baby Spinach

1 tsp Coconut Oil

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PREPARATION

  • 1

    Pat the chicken breast dry and cut it into bite-sized pieces.

  • 2

    Heat a non-stick skillet over medium heat and add the coconut oil.

  • 3

    Add the green curry paste to the pan and briefly sauté for about 30 seconds to release its aroma.

  • 4

    Add the chicken pieces to the pan and cook until they are lightly browned on all sides, about 4-5 minutes.

  • 5

    Once the chicken begins to cook, add the chopped red bell pepper and sliced zucchini. Stir-fry for an additional 3 minutes until the vegetables start to soften.

  • 6

    Pour in the light coconut milk and bring the mixture to a gentle simmer. Allow it to cook for another 4-5 minutes so the flavors meld together.

  • 7

    Just before finishing, stir in the baby spinach and let it wilt into the sauce.

  • 8

    Taste and adjust seasoning as desired. Serve the curry warm, enjoying every luscious spoonful.

Creamy Coconut Green Curry Chicken with Fresh Vegetables

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

Creamy Coconut Green Curry Chicken with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Green Curry Chicken with Fresh Vegetables

Delight in this vibrant and aromatic dish where tender chicken mingles with a creamy coconut and green curry sauce, complemented by crisp, fresh vegetables. This recipe provides a delicious balance of flavors with a gentle kick from green curry and a creamy, tropical finish from light coconut milk, making it a comforting yet energizing meal.

NUTRITION

369kcal
Protein
38.9g
Fat
16.5g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Light Coconut Milk

1 tbsp Green Curry Paste

1/2 medium Red Bell Pepper

1 small Zucchini

1 cup Baby Spinach

1 tsp Coconut Oil

PREPARATION

  • 1

    Pat the chicken breast dry and cut it into bite-sized pieces.

  • 2

    Heat a non-stick skillet over medium heat and add the coconut oil.

  • 3

    Add the green curry paste to the pan and briefly sauté for about 30 seconds to release its aroma.

  • 4

    Add the chicken pieces to the pan and cook until they are lightly browned on all sides, about 4-5 minutes.

  • 5

    Once the chicken begins to cook, add the chopped red bell pepper and sliced zucchini. Stir-fry for an additional 3 minutes until the vegetables start to soften.

  • 6

    Pour in the light coconut milk and bring the mixture to a gentle simmer. Allow it to cook for another 4-5 minutes so the flavors meld together.

  • 7

    Just before finishing, stir in the baby spinach and let it wilt into the sauce.

  • 8

    Taste and adjust seasoning as desired. Serve the curry warm, enjoying every luscious spoonful.