Creamy Thai Green Chicken Curry with Fresh Vegetables

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

Creamy Thai Green Chicken Curry with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Thai Green Chicken Curry with Fresh Vegetables

Enjoy the vibrant flavors of Thai green curry with tender chicken breast and crisp fresh vegetables simmered in a creamy, lightly spiced coconut milk sauce. This dish offers a harmonious blend of savory, aromatic, and slightly sweet notes that will transport your taste buds to Southeast Asia.

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NUTRITION

352kcal
Protein
36.8g
Fat
14.4g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/4 cup Light Coconut Milk (60g)

1 tbsp Thai Green Curry Paste (15g)

1/2 cup Low Sodium Chicken Broth (120g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Zucchini (90g)

1/2 cup Snap Peas (50g)

1 tsp Sesame Oil (5g)

1 clove Garlic (3g)

1/2 tsp Fresh Ginger (1g)

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PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized pieces to ensure quick and even cooking.

  • 2

    Prepare the vegetables: dice the red bell pepper, slice the zucchini into half-moons, and trim the snap peas. Mince the garlic and grate the fresh ginger.

  • 3

    Heat the sesame oil in a medium saucepan over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1 minute.

  • 4

    Stir in the Thai green curry paste and toast it lightly for another 30 seconds to enhance its flavors.

  • 5

    Add the sliced chicken to the pan and cook until the pieces are lightly browned on all sides.

  • 6

    Pour in the low sodium chicken broth and light coconut milk, stirring to combine with the curry paste and chicken.

  • 7

    Add the prepared red bell pepper, zucchini, and snap peas to the pan. Allow the mixture to simmer for 5-7 minutes, or until the vegetables are tender but still crisp and the chicken is cooked through.

  • 8

    Taste and adjust seasoning if necessary. Serve hot, garnished with fresh Thai basil or cilantro if desired.

Creamy Thai Green Chicken Curry with Fresh Vegetables

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

Creamy Thai Green Chicken Curry with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Thai Green Chicken Curry with Fresh Vegetables

Enjoy the vibrant flavors of Thai green curry with tender chicken breast and crisp fresh vegetables simmered in a creamy, lightly spiced coconut milk sauce. This dish offers a harmonious blend of savory, aromatic, and slightly sweet notes that will transport your taste buds to Southeast Asia.

NUTRITION

352kcal
Protein
36.8g
Fat
14.4g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/4 cup Light Coconut Milk (60g)

1 tbsp Thai Green Curry Paste (15g)

1/2 cup Low Sodium Chicken Broth (120g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Zucchini (90g)

1/2 cup Snap Peas (50g)

1 tsp Sesame Oil (5g)

1 clove Garlic (3g)

1/2 tsp Fresh Ginger (1g)

PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized pieces to ensure quick and even cooking.

  • 2

    Prepare the vegetables: dice the red bell pepper, slice the zucchini into half-moons, and trim the snap peas. Mince the garlic and grate the fresh ginger.

  • 3

    Heat the sesame oil in a medium saucepan over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1 minute.

  • 4

    Stir in the Thai green curry paste and toast it lightly for another 30 seconds to enhance its flavors.

  • 5

    Add the sliced chicken to the pan and cook until the pieces are lightly browned on all sides.

  • 6

    Pour in the low sodium chicken broth and light coconut milk, stirring to combine with the curry paste and chicken.

  • 7

    Add the prepared red bell pepper, zucchini, and snap peas to the pan. Allow the mixture to simmer for 5-7 minutes, or until the vegetables are tender but still crisp and the chicken is cooked through.

  • 8

    Taste and adjust seasoning if necessary. Serve hot, garnished with fresh Thai basil or cilantro if desired.