Creamy Coconut Chicken Curry with Fresh Vegetables

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

Creamy Coconut Chicken Curry with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken Curry with Fresh Vegetables

Savor a vibrant, creamy curry featuring tender chicken breast simmered in light coconut milk with fresh, crisp vegetables and aromatic spices. This dish offers a delightful balance of rich coconut flavor and fresh vegetable crunch, perfect for a satisfying meal.

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NUTRITION

400kcal
Protein
39.0g
Fat
18.5g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Lite Coconut Milk

1/2 cup Red Bell Pepper slices

1/2 cup Zucchini slices

1/4 medium Yellow Onion

1 small Tomato

1 tsp Curry Powder

1 clove Garlic

1 tsp Fresh Ginger

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Add minced garlic, grated ginger, and sliced onion; sauté until softened and fragrant, about 2-3 minutes.

  • 3

    Stir in the curry powder and allow it to bloom in the oil for about 30 seconds.

  • 4

    Add bite-sized pieces of chicken breast and cook until lightly browned on all sides.

  • 5

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

  • 6

    Introduce the red bell pepper, zucchini, and chopped tomato, stirring well to combine.

  • 7

    Simmer the curry for 8-10 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 8

    Season with salt and pepper to taste, and serve hot.

Creamy Coconut Chicken Curry with Fresh Vegetables

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

Creamy Coconut Chicken Curry with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken Curry with Fresh Vegetables

Savor a vibrant, creamy curry featuring tender chicken breast simmered in light coconut milk with fresh, crisp vegetables and aromatic spices. This dish offers a delightful balance of rich coconut flavor and fresh vegetable crunch, perfect for a satisfying meal.

NUTRITION

400kcal
Protein
39.0g
Fat
18.5g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Lite Coconut Milk

1/2 cup Red Bell Pepper slices

1/2 cup Zucchini slices

1/4 medium Yellow Onion

1 small Tomato

1 tsp Curry Powder

1 clove Garlic

1 tsp Fresh Ginger

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Add minced garlic, grated ginger, and sliced onion; sauté until softened and fragrant, about 2-3 minutes.

  • 3

    Stir in the curry powder and allow it to bloom in the oil for about 30 seconds.

  • 4

    Add bite-sized pieces of chicken breast and cook until lightly browned on all sides.

  • 5

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

  • 6

    Introduce the red bell pepper, zucchini, and chopped tomato, stirring well to combine.

  • 7

    Simmer the curry for 8-10 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 8

    Season with salt and pepper to taste, and serve hot.