YOUR SOLIN GENERATED RECIPE
Creamy Coconut Chicken Green Curry with Vegetables
A vibrant and aromatic green curry featuring tender chicken breast simmered in a creamy coconut milk sauce with a medley of crisp vegetables and a punch of green curry paste. Finished with a squeeze of lime and a sprinkle of fresh cilantro, this dish is a harmonious balance of spicy, tangy, and creamy textures.
INGREDIENTS
4 ounces Chicken Breast
1/2 cup Light Coconut Milk
1 tablespoon Green Curry Paste
1/2 cup chopped Broccoli
1/2 cup sliced Red Bell Pepper
1/2 cup sliced Zucchini
1/2 cup sliced Carrot
1 clove Garlic, minced
1 teaspoon Fresh Ginger, grated
1 tablespoon Lime Juice
1 tablespoon Fresh Cilantro (garnish)
PREPARATION
Heat a non-stick pan over medium heat and add a splash of water or a light spray of oil.
Sauté the minced garlic and grated ginger for about 1 minute until fragrant.
Add the green curry paste to the pan and stir it into the aromatics to release its flavors.
Toss in the chicken breast pieces and cook until lightly browned on all sides, about 3-4 minutes.
Pour in the light coconut milk and bring the mixture to a light simmer.
Add the chopped broccoli, red bell pepper, zucchini, and carrot to the pan.
Simmer everything together for 5-7 minutes until the chicken is fully cooked and the vegetables are tender-crisp.
Finish with a squeeze of fresh lime juice and stir in the chopped cilantro just before serving.
Adjust seasoning to taste and serve hot.