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

A vibrant and aromatic green curry featuring tender chicken infused with the richness of light coconut milk and fresh, crisp vegetables. The dish offers a delightful balance of spicy, creamy, and savory notes, making it a satisfying option for any meal of the day.

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NUTRITION

376kcal
Protein
47.7g
Fat
18.1g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (142g)

1/2 cup Light Coconut Milk (120g)

1 cup Mixed Fresh Vegetables (150g)

1 teaspoon Coconut Oil (5g)

1 tablespoon Green Curry Paste (15g)

1 clove Garlic (3g)

1 teaspoon Ginger (2g)

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PREPARATION

  • 1

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

  • 2

    Heat the coconut oil in a pan over medium heat. Add minced garlic and grated ginger, stirring until fragrant.

  • 3

    Stir in the green curry paste and toast lightly for about 30 seconds to release its aromas.

  • 4

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

  • 5

    Mix in the fresh vegetables, stirring to coat with the curry paste and aromatics.

  • 6

    Pour in the light coconut milk and bring the mixture to a gentle simmer. Allow it to cook for about 8-10 minutes, or until the chicken is fully cooked and the vegetables are tender but still crisp.

  • 7

    Taste and adjust seasoning if needed. Serve warm and enjoy a delicious, balanced meal.

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

A vibrant and aromatic green curry featuring tender chicken infused with the richness of light coconut milk and fresh, crisp vegetables. The dish offers a delightful balance of spicy, creamy, and savory notes, making it a satisfying option for any meal of the day.

NUTRITION

376kcal
Protein
47.7g
Fat
18.1g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (142g)

1/2 cup Light Coconut Milk (120g)

1 cup Mixed Fresh Vegetables (150g)

1 teaspoon Coconut Oil (5g)

1 tablespoon Green Curry Paste (15g)

1 clove Garlic (3g)

1 teaspoon Ginger (2g)

PREPARATION

  • 1

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

  • 2

    Heat the coconut oil in a pan over medium heat. Add minced garlic and grated ginger, stirring until fragrant.

  • 3

    Stir in the green curry paste and toast lightly for about 30 seconds to release its aromas.

  • 4

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

  • 5

    Mix in the fresh vegetables, stirring to coat with the curry paste and aromatics.

  • 6

    Pour in the light coconut milk and bring the mixture to a gentle simmer. Allow it to cook for about 8-10 minutes, or until the chicken is fully cooked and the vegetables are tender but still crisp.

  • 7

    Taste and adjust seasoning if needed. Serve warm and enjoy a delicious, balanced meal.