Creamy Coconut Chicken Green Curry with Fresh Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Chicken Green Curry with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken Green Curry with Fresh Vegetables

A vibrant, aromatic curry featuring tender chicken breast simmered in a light, creamy coconut sauce with a burst of green curry flavor and fresh, crisp vegetables. The dish bursts with tropical and spicy notes complemented by a medley of colorful vegetables for texture and freshness.

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NUTRITION

348kcal
Protein
34.4g
Fat
16.6g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/3 cup Light Coconut Milk

1 tbsp Green Curry Paste

1 cup chopped Red Bell Pepper

1 cup sliced Zucchini

1/2 cup Spinach

1 tsp Coconut Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat coconut oil in a skillet over medium heat.

  • 2

    Add the green curry paste and stir for about 30 seconds to release its aromas.

  • 3

    Add the chicken breast, cut into bite-sized pieces, and sauté until lightly browned on all sides.

  • 4

    Pour in the light coconut milk and bring to a gentle simmer.

  • 5

    Stir in the chopped red bell pepper and sliced zucchini, allowing the vegetables to soften slightly while retaining their crunch.

  • 6

    Season with salt and pepper, then add the spinach and cook just until wilted.

  • 7

    Allow the curry to simmer for an additional 3-5 minutes, ensuring everything is heated through and flavors meld.

  • 8

    Taste and adjust seasonings if needed before serving warm.

Creamy Coconut Chicken Green Curry with Fresh Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Chicken Green Curry with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken Green Curry with Fresh Vegetables

A vibrant, aromatic curry featuring tender chicken breast simmered in a light, creamy coconut sauce with a burst of green curry flavor and fresh, crisp vegetables. The dish bursts with tropical and spicy notes complemented by a medley of colorful vegetables for texture and freshness.

NUTRITION

348kcal
Protein
34.4g
Fat
16.6g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/3 cup Light Coconut Milk

1 tbsp Green Curry Paste

1 cup chopped Red Bell Pepper

1 cup sliced Zucchini

1/2 cup Spinach

1 tsp Coconut Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Heat coconut oil in a skillet over medium heat.

  • 2

    Add the green curry paste and stir for about 30 seconds to release its aromas.

  • 3

    Add the chicken breast, cut into bite-sized pieces, and sauté until lightly browned on all sides.

  • 4

    Pour in the light coconut milk and bring to a gentle simmer.

  • 5

    Stir in the chopped red bell pepper and sliced zucchini, allowing the vegetables to soften slightly while retaining their crunch.

  • 6

    Season with salt and pepper, then add the spinach and cook just until wilted.

  • 7

    Allow the curry to simmer for an additional 3-5 minutes, ensuring everything is heated through and flavors meld.

  • 8

    Taste and adjust seasonings if needed before serving warm.