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

A vibrant, aromatic curry featuring tender chicken breast simmered in a light, creamy coconut milk infused with green curry paste, fresh vegetables, and subtle hints of basil and lime. This dish offers a harmonious blend of spicy, tangy, and savory notes, perfect for a comforting yet healthful meal.

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NUTRITION

342kcal
Protein
35.2g
Fat
13.5g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (142g)

150 grams Light Coconut Milk

1 tablespoon Green Curry Paste (15g)

1/2 cup chopped Red Bell Pepper (75g)

1/2 cup sliced Zucchini (45g)

1 cup raw Spinach (30g)

1 teaspoon Coconut Oil (5g)

1/4 medium Onion (40g)

1 clove Garlic (3g)

2 tablespoons chopped Fresh Basil (4g)

1 tablespoon Lime Juice (15g)

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PREPARATION

  • 1

    Heat the coconut oil in a medium saucepan over medium heat.

  • 2

    Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.

  • 3

    Stir in the green curry paste and cook for about a minute until fragrant.

  • 4

    Add the chicken breast (cut into bite-sized pieces) and lightly sear until the outside is browned.

  • 5

    Pour in the light coconut milk and bring the mixture to a simmer.

  • 6

    Introduce the bell pepper, zucchini, and spinach, stirring them into the curry.

  • 7

    Allow the curry to simmer for 10-12 minutes until the chicken is fully cooked and the vegetables are tender.

  • 8

    Finish by stirring in the fresh basil and lime juice, adjusting seasoning as desired.

  • 9

    Serve hot, garnished with a few extra basil leaves if preferred.

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

A vibrant, aromatic curry featuring tender chicken breast simmered in a light, creamy coconut milk infused with green curry paste, fresh vegetables, and subtle hints of basil and lime. This dish offers a harmonious blend of spicy, tangy, and savory notes, perfect for a comforting yet healthful meal.

NUTRITION

342kcal
Protein
35.2g
Fat
13.5g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (142g)

150 grams Light Coconut Milk

1 tablespoon Green Curry Paste (15g)

1/2 cup chopped Red Bell Pepper (75g)

1/2 cup sliced Zucchini (45g)

1 cup raw Spinach (30g)

1 teaspoon Coconut Oil (5g)

1/4 medium Onion (40g)

1 clove Garlic (3g)

2 tablespoons chopped Fresh Basil (4g)

1 tablespoon Lime Juice (15g)

PREPARATION

  • 1

    Heat the coconut oil in a medium saucepan over medium heat.

  • 2

    Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.

  • 3

    Stir in the green curry paste and cook for about a minute until fragrant.

  • 4

    Add the chicken breast (cut into bite-sized pieces) and lightly sear until the outside is browned.

  • 5

    Pour in the light coconut milk and bring the mixture to a simmer.

  • 6

    Introduce the bell pepper, zucchini, and spinach, stirring them into the curry.

  • 7

    Allow the curry to simmer for 10-12 minutes until the chicken is fully cooked and the vegetables are tender.

  • 8

    Finish by stirring in the fresh basil and lime juice, adjusting seasoning as desired.

  • 9

    Serve hot, garnished with a few extra basil leaves if preferred.