Creamy Coconut Green Curry Chicken with Crispy 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 Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Green Curry Chicken with Crispy Vegetables

Enjoy a vibrant and satisfying curry dish featuring tender chicken bathed in a creamy light coconut green curry sauce, paired with a medley of crisp vegetables. This dish combines aromatic green curry paste, a touch of light coconut milk, and a burst of fresh veggies for a perfect balance of flavors and textures.

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NUTRITION

400kcal
Protein
38.8g
Fat
17.7g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/2 cup Light Coconut Milk (120g)

1 Tbsp Green Curry Paste (15g)

1/2 medium Red Bell Pepper (75g)

1 cup Broccoli (91g)

1/2 medium Zucchini (65g)

1 tsp Coconut Oil (4.5g)

1 Tbsp Lime Juice (15g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper.

  • 2

    Heat the coconut oil in a skillet over medium heat and add the chicken. Sauté until the chicken begins to brown, about 4-5 minutes.

  • 3

    Stir in the green curry paste, ensuring the chicken is evenly coated.

  • 4

    Pour in the light coconut milk and add the lime juice. Bring the mixture to a gentle simmer, allowing the flavors to meld for 3-4 minutes.

  • 5

    Meanwhile, prepare the vegetables: slice the red bell pepper and zucchini into strips, and lightly steam or sauté the broccoli until just tender while keeping a bit of crunch.

  • 6

    Add the vegetables to the curry with the chicken and simmer for an additional 3-5 minutes, making sure the vegetables remain crisp.

  • 7

    Taste and adjust seasoning with salt and pepper if necessary, then serve immediately, garnished with extra lime juice if desired.

Creamy Coconut Green Curry Chicken with Crispy 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 Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Green Curry Chicken with Crispy Vegetables

Enjoy a vibrant and satisfying curry dish featuring tender chicken bathed in a creamy light coconut green curry sauce, paired with a medley of crisp vegetables. This dish combines aromatic green curry paste, a touch of light coconut milk, and a burst of fresh veggies for a perfect balance of flavors and textures.

NUTRITION

400kcal
Protein
38.8g
Fat
17.7g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/2 cup Light Coconut Milk (120g)

1 Tbsp Green Curry Paste (15g)

1/2 medium Red Bell Pepper (75g)

1 cup Broccoli (91g)

1/2 medium Zucchini (65g)

1 tsp Coconut Oil (4.5g)

1 Tbsp Lime Juice (15g)

Salt and Pepper to taste

PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper.

  • 2

    Heat the coconut oil in a skillet over medium heat and add the chicken. Sauté until the chicken begins to brown, about 4-5 minutes.

  • 3

    Stir in the green curry paste, ensuring the chicken is evenly coated.

  • 4

    Pour in the light coconut milk and add the lime juice. Bring the mixture to a gentle simmer, allowing the flavors to meld for 3-4 minutes.

  • 5

    Meanwhile, prepare the vegetables: slice the red bell pepper and zucchini into strips, and lightly steam or sauté the broccoli until just tender while keeping a bit of crunch.

  • 6

    Add the vegetables to the curry with the chicken and simmer for an additional 3-5 minutes, making sure the vegetables remain crisp.

  • 7

    Taste and adjust seasoning with salt and pepper if necessary, then serve immediately, garnished with extra lime juice if desired.