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 fusion of tender chicken, luscious light coconut milk, and an array of crisp fresh vegetables harmoniously melded with the aromatic kick of green curry paste. This dish strikes the perfect balance between creamy indulgence and refreshing crunch, making it a delightful meal for breakfast, lunch, or dinner.

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NUTRITION

360kcal
Protein
40.1g
Fat
12.6g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

100 ml Light Coconut Milk

1 Tbsp Green Curry Paste

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 cup Snow Peas

1 small Carrot

5 Fresh Basil Leaves

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PREPARATION

  • 1

    Slice the chicken breast into bite-sized pieces and set aside.

  • 2

    Prepare the vegetables by slicing the red bell pepper, zucchini, and carrot into thin strips, and trim the snow peas.

  • 3

    In a medium pan, lightly sauté the chicken over medium heat until it begins to brown.

  • 4

    Add the green curry paste to the pan and stir well to coat the chicken evenly.

  • 5

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

  • 6

    Add all the vegetables and cook for 5-7 minutes, until they are tender-crisp.

  • 7

    Finish by removing the pan from heat and stirring in fresh basil leaves for added aroma and flavor.

  • 8

    Serve hot, enjoying a balanced fusion of creamy, spicy, and fresh tastes.

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 fusion of tender chicken, luscious light coconut milk, and an array of crisp fresh vegetables harmoniously melded with the aromatic kick of green curry paste. This dish strikes the perfect balance between creamy indulgence and refreshing crunch, making it a delightful meal for breakfast, lunch, or dinner.

NUTRITION

360kcal
Protein
40.1g
Fat
12.6g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

100 ml Light Coconut Milk

1 Tbsp Green Curry Paste

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 cup Snow Peas

1 small Carrot

5 Fresh Basil Leaves

PREPARATION

  • 1

    Slice the chicken breast into bite-sized pieces and set aside.

  • 2

    Prepare the vegetables by slicing the red bell pepper, zucchini, and carrot into thin strips, and trim the snow peas.

  • 3

    In a medium pan, lightly sauté the chicken over medium heat until it begins to brown.

  • 4

    Add the green curry paste to the pan and stir well to coat the chicken evenly.

  • 5

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

  • 6

    Add all the vegetables and cook for 5-7 minutes, until they are tender-crisp.

  • 7

    Finish by removing the pan from heat and stirring in fresh basil leaves for added aroma and flavor.

  • 8

    Serve hot, enjoying a balanced fusion of creamy, spicy, and fresh tastes.