Creamy Thai Green Chicken and Vegetable Curry

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

Creamy Thai Green Chicken and Vegetable Curry

YOUR SOLIN GENERATED RECIPE

Creamy Thai Green Chicken and Vegetable Curry

Delight in this vibrant and aromatic Thai green curry featuring tender chicken breast and a medley of fresh vegetables, all simmered in a silky, light coconut milk sauce infused with the aromatic flavors of green curry paste, garlic, and ginger. Perfectly balanced and satisfying, this dish offers a burst of exotic flavors that bring warmth and comfort to your table.

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NUTRITION

342kcal
Protein
36.0g
Fat
11.7g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

150 grams Chicken Breast

0.5 cup Light Coconut Milk

1 tablespoon Thai Green Curry Paste

0.5 cup Red Bell Pepper (chopped)

0.5 cup Zucchini (chopped)

1 medium Carrot (sliced)

1 cup Spinach

2 cloves Garlic (minced)

1 teaspoon Fresh Ginger (minced)

1 tablespoon Lime Juice

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PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper if desired.

  • 2

    Heat a non-stick pan over medium heat. Add a drizzle of cooking oil if necessary, then sauté minced garlic and ginger until fragrant.

  • 3

    Add the chicken pieces to the pan and sear until lightly browned on all sides.

  • 4

    Stir in the Thai green curry paste, coating the chicken evenly.

  • 5

    Pour in the light coconut milk and add the chopped red bell pepper, zucchini, and sliced carrot.

  • 6

    Bring to a simmer and cook for about 8-10 minutes, until the chicken is cooked through and the vegetables begin to soften.

  • 7

    Stir in the spinach and lime juice, allowing the spinach to wilt for 1-2 minutes.

  • 8

    Taste and adjust seasoning as needed. Serve hot, garnished with a few extra basil leaves if available.

Creamy Thai Green Chicken and Vegetable Curry

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

Creamy Thai Green Chicken and Vegetable Curry

YOUR SOLIN GENERATED RECIPE

Creamy Thai Green Chicken and Vegetable Curry

Delight in this vibrant and aromatic Thai green curry featuring tender chicken breast and a medley of fresh vegetables, all simmered in a silky, light coconut milk sauce infused with the aromatic flavors of green curry paste, garlic, and ginger. Perfectly balanced and satisfying, this dish offers a burst of exotic flavors that bring warmth and comfort to your table.

NUTRITION

342kcal
Protein
36.0g
Fat
11.7g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

150 grams Chicken Breast

0.5 cup Light Coconut Milk

1 tablespoon Thai Green Curry Paste

0.5 cup Red Bell Pepper (chopped)

0.5 cup Zucchini (chopped)

1 medium Carrot (sliced)

1 cup Spinach

2 cloves Garlic (minced)

1 teaspoon Fresh Ginger (minced)

1 tablespoon Lime Juice

PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper if desired.

  • 2

    Heat a non-stick pan over medium heat. Add a drizzle of cooking oil if necessary, then sauté minced garlic and ginger until fragrant.

  • 3

    Add the chicken pieces to the pan and sear until lightly browned on all sides.

  • 4

    Stir in the Thai green curry paste, coating the chicken evenly.

  • 5

    Pour in the light coconut milk and add the chopped red bell pepper, zucchini, and sliced carrot.

  • 6

    Bring to a simmer and cook for about 8-10 minutes, until the chicken is cooked through and the vegetables begin to soften.

  • 7

    Stir in the spinach and lime juice, allowing the spinach to wilt for 1-2 minutes.

  • 8

    Taste and adjust seasoning as needed. Serve hot, garnished with a few extra basil leaves if available.