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 fusion of tender chicken simmered in a fragrant, creamy coconut green curry sauce paired with crisp, stir-fried vegetables. This dish offers a delightful balance of flavors and textures, making it a satisfying meal any time of the day.

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NUTRITION

387kcal
Protein
38.2g
Fat
16.4g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (~142g)

1/3 cup Lite Coconut Milk (~80g)

1 tablespoon Green Curry Paste (~15g)

1/2 cup Mixed Bell Peppers (~75g)

1 medium Zucchini (~196g)

1 medium Carrot (~61g)

1 teaspoon Coconut Oil (~4.5g)

2 tablespoons Fresh Basil (~4g)

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PREPARATION

  • 1

    Pat the chicken breast dry and cut it into bite-sized pieces.

  • 2

    In a large pan, heat the coconut oil over medium heat. Once melted, add the chicken pieces and lightly brown them for about 3-4 minutes.

  • 3

    Add the green curry paste to the pan, stirring to coat the chicken evenly.

  • 4

    Pour in the lite coconut milk and bring the mixture to a gentle simmer, allowing the flavors to meld for 5 minutes.

  • 5

    Add the chopped mixed bell peppers, sliced zucchini, and diced carrot to the pan. Continue to simmer until the vegetables are tender but still retain a slight crunch, about 5-7 minutes.

  • 6

    Taste and adjust seasoning if necessary. Stir in fresh basil just before removing from heat.

  • 7

    Serve warm, garnished with additional basil 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 fusion of tender chicken simmered in a fragrant, creamy coconut green curry sauce paired with crisp, stir-fried vegetables. This dish offers a delightful balance of flavors and textures, making it a satisfying meal any time of the day.

NUTRITION

387kcal
Protein
38.2g
Fat
16.4g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (~142g)

1/3 cup Lite Coconut Milk (~80g)

1 tablespoon Green Curry Paste (~15g)

1/2 cup Mixed Bell Peppers (~75g)

1 medium Zucchini (~196g)

1 medium Carrot (~61g)

1 teaspoon Coconut Oil (~4.5g)

2 tablespoons Fresh Basil (~4g)

PREPARATION

  • 1

    Pat the chicken breast dry and cut it into bite-sized pieces.

  • 2

    In a large pan, heat the coconut oil over medium heat. Once melted, add the chicken pieces and lightly brown them for about 3-4 minutes.

  • 3

    Add the green curry paste to the pan, stirring to coat the chicken evenly.

  • 4

    Pour in the lite coconut milk and bring the mixture to a gentle simmer, allowing the flavors to meld for 5 minutes.

  • 5

    Add the chopped mixed bell peppers, sliced zucchini, and diced carrot to the pan. Continue to simmer until the vegetables are tender but still retain a slight crunch, about 5-7 minutes.

  • 6

    Taste and adjust seasoning if necessary. Stir in fresh basil just before removing from heat.

  • 7

    Serve warm, garnished with additional basil if desired.