YOUR SOLIN GENERATED RECIPE
Creamy Coconut Green Curry Chicken with Fresh Vegetables
Enjoy a vibrant and aromatic dish featuring succulent green curry chicken bathed in a creamy coconut sauce, paired with an array of crisp, fresh vegetables. This dish boasts a balanced blend of protein and essential nutrients, making it a satisfying meal whether you enjoy it for breakfast, lunch, or dinner.
INGREDIENTS
5 oz Chicken Breast
1/4 cup Light Coconut Milk
1 tbsp Green Curry Paste
1/2 cup Red Bell Pepper
1/2 cup Zucchini
1 cup Spinach
1 tsp Coconut Oil
1/2 cup Cauliflower Rice
2 tbsp Fresh Cilantro
PREPARATION
Heat the coconut oil in a medium skillet over medium heat.
Add the green curry paste and stir for about 30 seconds until fragrant.
Add diced chicken breast and cook until the pieces are lightly browned on all sides.
Pour in the light coconut milk and stir to combine with the curry paste, allowing the sauce to simmer gently.
Add sliced red bell pepper, zucchini, and spinach to the skillet. Stir well to coat the vegetables in the creamy curry sauce.
Let the mixture simmer for 5-7 minutes until the chicken is thoroughly cooked and the vegetables are tender.
In a separate pan, warm the cauliflower rice to serve as a light, nutritious base.
Plate the cauliflower rice, then top with the creamy coconut green curry chicken and vegetables.
Garnish with freshly chopped cilantro before serving.