Creamy Coconut Chicken Green Curry with 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 Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken Green Curry with Vegetables

Enjoy this vibrant, creamy green curry featuring tender chicken breast, crisp vegetables, and a fragrant blend of green curry paste, garlic, and ginger all simmered in a light coconut milk sauce. This balanced dish offers a delightful mix of protein, healthy fats, and fresh vegetables, perfect for a satisfying meal at any time.

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NUTRITION

407kcal
Protein
39.7g
Fat
18.1g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/3 cup Light Coconut Milk (80g)

1 tbsp Green Curry Paste (15g)

1/2 cup Broccoli (45g)

1/2 cup Bell Pepper (75g)

1/2 cup Zucchini (60g)

1/4 medium Onion (25g)

1 clove Garlic (3g)

1 tsp Vegetable Oil (4.5g)

1 tsp Fresh Ginger (2g)

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PREPARATION

  • 1

    Heat the vegetable oil in a skillet over medium heat. Add minced garlic, grated ginger, and diced onion, and sauté until fragrant and softened.

  • 2

    Stir in the green curry paste and cook for an additional minute to release its flavors.

  • 3

    Add the chicken breast (cut into bite-sized pieces) and sauté until the exterior is lightly browned.

  • 4

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

  • 5

    Add the chopped broccoli, bell pepper, and zucchini. Stir to combine and allow the curry to simmer for about 8-10 minutes until the vegetables are tender and the chicken is cooked through.

  • 6

    Taste and adjust seasoning as needed. Serve the curry warm, garnished with a few fresh basil leaves if available.

Creamy Coconut Chicken Green Curry with 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 Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken Green Curry with Vegetables

Enjoy this vibrant, creamy green curry featuring tender chicken breast, crisp vegetables, and a fragrant blend of green curry paste, garlic, and ginger all simmered in a light coconut milk sauce. This balanced dish offers a delightful mix of protein, healthy fats, and fresh vegetables, perfect for a satisfying meal at any time.

NUTRITION

407kcal
Protein
39.7g
Fat
18.1g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/3 cup Light Coconut Milk (80g)

1 tbsp Green Curry Paste (15g)

1/2 cup Broccoli (45g)

1/2 cup Bell Pepper (75g)

1/2 cup Zucchini (60g)

1/4 medium Onion (25g)

1 clove Garlic (3g)

1 tsp Vegetable Oil (4.5g)

1 tsp Fresh Ginger (2g)

PREPARATION

  • 1

    Heat the vegetable oil in a skillet over medium heat. Add minced garlic, grated ginger, and diced onion, and sauté until fragrant and softened.

  • 2

    Stir in the green curry paste and cook for an additional minute to release its flavors.

  • 3

    Add the chicken breast (cut into bite-sized pieces) and sauté until the exterior is lightly browned.

  • 4

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

  • 5

    Add the chopped broccoli, bell pepper, and zucchini. Stir to combine and allow the curry to simmer for about 8-10 minutes until the vegetables are tender and the chicken is cooked through.

  • 6

    Taste and adjust seasoning as needed. Serve the curry warm, garnished with a few fresh basil leaves if available.