Creamy Coconut Green Curry with Tender Chicken and Fresh Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Green Curry with Tender Chicken and Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Green Curry with Tender Chicken and Fresh Vegetables

Enjoy a vibrant and creamy green curry featuring tender chicken, lightly sautéed in coconut oil and simmered with a rich blend of light coconut milk and aromatic green curry paste. Fresh bell pepper, zucchini, and spinach add a burst of color and crisp texture, inviting you to savor each flavorful bite.

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NUTRITION

369kcal
Protein
39.6g
Fat
16.5g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Light Coconut Milk

1/2 cup diced Red Bell Pepper

1/2 cup sliced Zucchini

1 cup raw Spinach

1 tbsp Green Curry Paste

1 tsp Coconut Oil

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PREPARATION

  • 1

    Heat the coconut oil in a pan over medium heat until melted.

  • 2

    Add the green curry paste, stirring for about 1 minute to release its aromas.

  • 3

    Add the diced chicken breast to the pan and sauté until the chicken is lightly browned on all sides.

  • 4

    Pour in the light coconut milk and allow it to come to a gentle simmer.

  • 5

    Stir in the red bell pepper and zucchini, cooking for 3-4 minutes until they begin to soften.

  • 6

    Fold in the raw spinach and continue cooking until just wilted, about 1-2 minutes.

  • 7

    Taste and adjust seasoning if necessary; serve hot and enjoy this vibrant, creamy curry.

Creamy Coconut Green Curry with Tender Chicken and Fresh Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Green Curry with Tender Chicken and Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Green Curry with Tender Chicken and Fresh Vegetables

Enjoy a vibrant and creamy green curry featuring tender chicken, lightly sautéed in coconut oil and simmered with a rich blend of light coconut milk and aromatic green curry paste. Fresh bell pepper, zucchini, and spinach add a burst of color and crisp texture, inviting you to savor each flavorful bite.

NUTRITION

369kcal
Protein
39.6g
Fat
16.5g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Light Coconut Milk

1/2 cup diced Red Bell Pepper

1/2 cup sliced Zucchini

1 cup raw Spinach

1 tbsp Green Curry Paste

1 tsp Coconut Oil

PREPARATION

  • 1

    Heat the coconut oil in a pan over medium heat until melted.

  • 2

    Add the green curry paste, stirring for about 1 minute to release its aromas.

  • 3

    Add the diced chicken breast to the pan and sauté until the chicken is lightly browned on all sides.

  • 4

    Pour in the light coconut milk and allow it to come to a gentle simmer.

  • 5

    Stir in the red bell pepper and zucchini, cooking for 3-4 minutes until they begin to soften.

  • 6

    Fold in the raw spinach and continue cooking until just wilted, about 1-2 minutes.

  • 7

    Taste and adjust seasoning if necessary; serve hot and enjoy this vibrant, creamy curry.