YOUR SOLIN GENERATED RECIPE
Creamy Coconut Green Curry Chicken with Fresh Vegetables
Experience a vibrant and aromatic curry bursting with rich coconut cream and a medley of crisp vegetables. Tender chicken is simmered in a fragrant green curry sauce, enhanced with a hint of lime and fresh basil, creating a hearty and balanced meal that's both satisfying and colorful.
INGREDIENTS
6 oz Chicken Breast
1/2 cup Light Coconut Milk
1 tbsp Green Curry Paste
1/2 medium Red Bell Pepper
1/2 medium Zucchini
1/2 cup Broccoli
1 tsp Coconut Oil
5 Fresh Basil leaves
1 tsp Lime Juice
PREPARATION
Slice the chicken breast into bite-sized pieces and season lightly with salt and pepper if desired.
Heat the coconut oil in a pan over medium heat. Add the chicken pieces and sauté until they are lightly browned on all sides.
Add the green curry paste to the pan and stir to coat the chicken evenly. Sauté for another minute to release the flavors.
Pour in the light coconut milk and bring to a gentle simmer.
In the meantime, slice the red bell pepper, zucchini, and prepare the broccoli florets.
Add the vegetables to the pan and simmer for 5-7 minutes until the chicken is cooked through and the vegetables are tender but still crisp.
Finish by stirring in the lime juice and tearing fresh basil leaves over the curry for a burst of freshness.
Serve warm and enjoy your creamy, aromatic coconut green curry chicken with crisp vegetables.