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 dish featuring tender chicken simmered in a creamy coconut green curry sauce, paired with a colorful medley of crispy vegetables for a satisfying fusion of flavors and textures. The aromatic curry blends seamlessly with the light coconut milk and fresh produce to deliver a comforting yet energizing meal.

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NUTRITION

453kcal
Protein
48.3g
Fat
20.6g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 cup Light Coconut Milk (120g)

1 tbsp Green Curry Paste (15g)

1 medium Red Bell Pepper (120g)

1 cup Broccoli (91g)

1 small Zucchini (118g)

1 tsp Olive Oil (4.5g)

2 cloves Garlic

1 tsp Fresh Ginger

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PREPARATION

  • 1

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

  • 2

    In a large skillet or wok, heat the olive oil over medium heat. Add minced garlic and grated ginger; sauté until fragrant.

  • 3

    Add the chicken pieces and cook until they begin to brown on all sides.

  • 4

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

  • 5

    Pour in the light coconut milk and bring the mixture to a gentle simmer. Allow the flavors to meld for about 5 minutes.

  • 6

    Meanwhile, in a separate pan, quickly stir-fry the chopped red bell pepper, broccoli, and sliced zucchini over medium-high heat for 3-4 minutes until they are crisp-tender.

  • 7

    Combine the crispy vegetables with the chicken curry or serve them on the side for added texture.

  • 8

    Finish by garnishing with fresh herbs if available, and serve the dish warm for a balanced and satisfying meal.

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 dish featuring tender chicken simmered in a creamy coconut green curry sauce, paired with a colorful medley of crispy vegetables for a satisfying fusion of flavors and textures. The aromatic curry blends seamlessly with the light coconut milk and fresh produce to deliver a comforting yet energizing meal.

NUTRITION

453kcal
Protein
48.3g
Fat
20.6g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 cup Light Coconut Milk (120g)

1 tbsp Green Curry Paste (15g)

1 medium Red Bell Pepper (120g)

1 cup Broccoli (91g)

1 small Zucchini (118g)

1 tsp Olive Oil (4.5g)

2 cloves Garlic

1 tsp Fresh Ginger

PREPARATION

  • 1

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

  • 2

    In a large skillet or wok, heat the olive oil over medium heat. Add minced garlic and grated ginger; sauté until fragrant.

  • 3

    Add the chicken pieces and cook until they begin to brown on all sides.

  • 4

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

  • 5

    Pour in the light coconut milk and bring the mixture to a gentle simmer. Allow the flavors to meld for about 5 minutes.

  • 6

    Meanwhile, in a separate pan, quickly stir-fry the chopped red bell pepper, broccoli, and sliced zucchini over medium-high heat for 3-4 minutes until they are crisp-tender.

  • 7

    Combine the crispy vegetables with the chicken curry or serve them on the side for added texture.

  • 8

    Finish by garnishing with fresh herbs if available, and serve the dish warm for a balanced and satisfying meal.