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

Savor a vibrant and aromatic curry featuring tender chicken bathed in a luscious coconut green curry sauce, tossed with crisp bell peppers, snap peas, and fresh spinach for a balanced and refreshing meal.

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NUTRITION

357kcal
Protein
38.9g
Fat
14.1g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/3 cup Light Coconut Milk

1 tbsp Green Curry Paste

1/2 cup chopped Red Bell Pepper

1/2 cup Snap Peas

1 cup fresh Spinach

1 tsp Coconut Oil

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PREPARATION

  • 1

    Heat the coconut oil in a pan over medium heat.

  • 2

    Add the green curry paste and sauté briefly to release its aromatic flavors.

  • 3

    Introduce the chicken breast (cut into bite-sized pieces) and cook until lightly browned on all sides.

  • 4

    Pour in the light coconut milk and stir well to combine with the curry paste, then simmer for about 5 minutes.

  • 5

    Add the red bell pepper and snap peas, cooking for an additional 3-4 minutes until the vegetables are tender yet crisp.

  • 6

    Fold in the fresh spinach last and cook until just wilted.

  • 7

    Season with salt and pepper to taste, and serve hot.

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

Savor a vibrant and aromatic curry featuring tender chicken bathed in a luscious coconut green curry sauce, tossed with crisp bell peppers, snap peas, and fresh spinach for a balanced and refreshing meal.

NUTRITION

357kcal
Protein
38.9g
Fat
14.1g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/3 cup Light Coconut Milk

1 tbsp Green Curry Paste

1/2 cup chopped Red Bell Pepper

1/2 cup Snap Peas

1 cup fresh Spinach

1 tsp Coconut Oil

PREPARATION

  • 1

    Heat the coconut oil in a pan over medium heat.

  • 2

    Add the green curry paste and sauté briefly to release its aromatic flavors.

  • 3

    Introduce the chicken breast (cut into bite-sized pieces) and cook until lightly browned on all sides.

  • 4

    Pour in the light coconut milk and stir well to combine with the curry paste, then simmer for about 5 minutes.

  • 5

    Add the red bell pepper and snap peas, cooking for an additional 3-4 minutes until the vegetables are tender yet crisp.

  • 6

    Fold in the fresh spinach last and cook until just wilted.

  • 7

    Season with salt and pepper to taste, and serve hot.