Creamy Chicken Thai Green Curry with Fresh Vegetables

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

Creamy Chicken Thai Green Curry with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Thai Green Curry with Fresh Vegetables

Savor a vibrant and aromatic Thai green curry featuring tender chicken breast simmered in a creamy, reduced-fat coconut milk sauce, paired with a colorful medley of fresh vegetables. This dish delivers a balanced blend of protein and flavors with a subtle kick from green curry paste, making it a delightful meal for any time of day.

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NUTRITION

346kcal
Protein
38.1g
Fat
13.5g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Reduced-Fat Coconut Milk

1 cup Mixed Fresh Vegetables

1 tablespoon Thai Green Curry Paste

1 teaspoon Olive Oil

1 tablespoon Fresh Lime Juice

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PREPARATION

  • 1

    Heat the olive oil in a skillet or saucepan over medium heat.

  • 2

    Add the Thai green curry paste and sauté for about 1 minute until fragrant.

  • 3

    Add the chicken breast pieces and lightly sear until they start to turn opaque.

  • 4

    Pour in the reduced-fat coconut milk and bring to a gentle simmer.

  • 5

    Stir in the mixed fresh vegetables and allow the curry to cook for about 8-10 minutes until the chicken is fully cooked and the vegetables are tender.

  • 6

    Finish with a squeeze of fresh lime juice, stir well, and serve hot.

Creamy Chicken Thai Green Curry with Fresh Vegetables

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

Creamy Chicken Thai Green Curry with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Thai Green Curry with Fresh Vegetables

Savor a vibrant and aromatic Thai green curry featuring tender chicken breast simmered in a creamy, reduced-fat coconut milk sauce, paired with a colorful medley of fresh vegetables. This dish delivers a balanced blend of protein and flavors with a subtle kick from green curry paste, making it a delightful meal for any time of day.

NUTRITION

346kcal
Protein
38.1g
Fat
13.5g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Reduced-Fat Coconut Milk

1 cup Mixed Fresh Vegetables

1 tablespoon Thai Green Curry Paste

1 teaspoon Olive Oil

1 tablespoon Fresh Lime Juice

PREPARATION

  • 1

    Heat the olive oil in a skillet or saucepan over medium heat.

  • 2

    Add the Thai green curry paste and sauté for about 1 minute until fragrant.

  • 3

    Add the chicken breast pieces and lightly sear until they start to turn opaque.

  • 4

    Pour in the reduced-fat coconut milk and bring to a gentle simmer.

  • 5

    Stir in the mixed fresh vegetables and allow the curry to cook for about 8-10 minutes until the chicken is fully cooked and the vegetables are tender.

  • 6

    Finish with a squeeze of fresh lime juice, stir well, and serve hot.