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

Enjoy a vibrant green curry dish featuring tender chicken breast simmered in a creamy light coconut milk sauce, blended with aromatic green curry paste and fresh, crisp vegetables. Each bite delivers a delightful balance of savory spices and fresh, garden goodness for a satisfying meal.

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NUTRITION

344kcal
Protein
38.4g
Fat
14.4g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/3 cup Light Coconut Milk (80g)

1 Tbsp Green Curry Paste (15g)

1/2 cup Red Bell Pepper (75g)

1/2 cup Zucchini (65g)

1 cup Spinach (30g)

1 tsp Sesame Oil (4.5g)

1 Tbsp Fresh Lime Juice (15g)

1 Tbsp Fresh Basil (optional, 2g)

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PREPARATION

  • 1

    Slice the chicken breast into bite-sized pieces.

  • 2

    Heat the sesame oil in a large skillet or wok over medium heat.

  • 3

    Add the chicken and sauté until lightly browned on all sides.

  • 4

    Stir in the green curry paste and cook for 1 minute to release its aroma.

  • 5

    Pour in the light coconut milk and add the red bell pepper and zucchini. Bring to a gentle simmer.

  • 6

    Allow the curry to simmer for 5-7 minutes until the chicken is cooked through and the vegetables start to soften.

  • 7

    Stir in the fresh spinach and cook until wilted, about 1-2 minutes.

  • 8

    Finish with a squeeze of fresh lime juice and garnish with chopped basil if desired before serving.

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

Enjoy a vibrant green curry dish featuring tender chicken breast simmered in a creamy light coconut milk sauce, blended with aromatic green curry paste and fresh, crisp vegetables. Each bite delivers a delightful balance of savory spices and fresh, garden goodness for a satisfying meal.

NUTRITION

344kcal
Protein
38.4g
Fat
14.4g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/3 cup Light Coconut Milk (80g)

1 Tbsp Green Curry Paste (15g)

1/2 cup Red Bell Pepper (75g)

1/2 cup Zucchini (65g)

1 cup Spinach (30g)

1 tsp Sesame Oil (4.5g)

1 Tbsp Fresh Lime Juice (15g)

1 Tbsp Fresh Basil (optional, 2g)

PREPARATION

  • 1

    Slice the chicken breast into bite-sized pieces.

  • 2

    Heat the sesame oil in a large skillet or wok over medium heat.

  • 3

    Add the chicken and sauté until lightly browned on all sides.

  • 4

    Stir in the green curry paste and cook for 1 minute to release its aroma.

  • 5

    Pour in the light coconut milk and add the red bell pepper and zucchini. Bring to a gentle simmer.

  • 6

    Allow the curry to simmer for 5-7 minutes until the chicken is cooked through and the vegetables start to soften.

  • 7

    Stir in the fresh spinach and cook until wilted, about 1-2 minutes.

  • 8

    Finish with a squeeze of fresh lime juice and garnish with chopped basil if desired before serving.