YOUR SOLIN GENERATED RECIPE
Coconut Green Curry Chicken with Fresh Vegetables
A vibrant twist on a classic curry, featuring tender chicken simmered in a light coconut milk green curry sauce, mixed with crisp, colorful vegetables. This dish offers a perfect balance of warm spices and fresh flavors, making it a delightful and nourishing meal any time of day.
INGREDIENTS
6 oz Chicken Breast
1/3 cup Light Coconut Milk
1/2 medium Red Bell Pepper
1/2 medium Zucchini
1/2 cup Green Beans
1 tbsp Green Curry Paste
1 tsp Olive Oil
2 tbsp Fresh Cilantro
PREPARATION
Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper if desired.
Heat the olive oil in a large skillet or wok over medium heat, then add the chicken pieces and sear until lightly browned on all sides.
Add the green curry paste to the chicken and stir well to coat evenly.
Pour in the light coconut milk, stirring to combine with the curry paste, and bring to a gentle simmer.
Add the sliced red bell pepper, zucchini, and green beans. Continue to simmer for 5-7 minutes or until the vegetables are tender yet crisp.
Taste and adjust seasonings, and stir in fresh cilantro just before serving for added brightness.
Serve hot and enjoy the harmonious blend of creamy coconut and vibrant green curry flavors.