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

Savor a vibrant dish featuring tender chicken simmered in a creamy coconut green curry sauce, complemented by crisp red bell peppers, zucchini, and snap peas. Infused with aromatic garlic and ginger, and a hint of fish sauce for umami, this dish delivers a well-rounded flavor profile perfect for a hearty dinner.

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NUTRITION

331kcal
Protein
35.5g
Fat
13.8g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/3 cup Light Coconut Milk

1 tbsp Green Curry Paste

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 cup Snap Peas

1 tsp Coconut Oil

1 clove Garlic

1 tsp Ginger

1 tsp Fish Sauce

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PREPARATION

  • 1

    Heat the coconut oil in a skillet over medium heat.

  • 2

    Add the chopped garlic and ginger, sautéing until fragrant.

  • 3

    Stir in the green curry paste and cook for an additional minute to deepen the flavor.

  • 4

    Add the diced chicken breast to the skillet and cook until it starts to brown on the edges.

  • 5

    Pour in the light coconut milk and add the fish sauce, stirring to combine.

  • 6

    Introduce the sliced red bell pepper, zucchini, and snap peas to the skillet.

  • 7

    Simmer the mixture for about 5-7 minutes, or until the chicken is cooked through and the vegetables are tender yet crisp.

  • 8

    Adjust seasoning if needed, and serve hot.

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

Savor a vibrant dish featuring tender chicken simmered in a creamy coconut green curry sauce, complemented by crisp red bell peppers, zucchini, and snap peas. Infused with aromatic garlic and ginger, and a hint of fish sauce for umami, this dish delivers a well-rounded flavor profile perfect for a hearty dinner.

NUTRITION

331kcal
Protein
35.5g
Fat
13.8g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/3 cup Light Coconut Milk

1 tbsp Green Curry Paste

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 cup Snap Peas

1 tsp Coconut Oil

1 clove Garlic

1 tsp Ginger

1 tsp Fish Sauce

PREPARATION

  • 1

    Heat the coconut oil in a skillet over medium heat.

  • 2

    Add the chopped garlic and ginger, sautéing until fragrant.

  • 3

    Stir in the green curry paste and cook for an additional minute to deepen the flavor.

  • 4

    Add the diced chicken breast to the skillet and cook until it starts to brown on the edges.

  • 5

    Pour in the light coconut milk and add the fish sauce, stirring to combine.

  • 6

    Introduce the sliced red bell pepper, zucchini, and snap peas to the skillet.

  • 7

    Simmer the mixture for about 5-7 minutes, or until the chicken is cooked through and the vegetables are tender yet crisp.

  • 8

    Adjust seasoning if needed, and serve hot.