Creamy Thai 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 Thai Coconut Chicken Curry with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Thai Coconut Chicken Curry with Fresh Vegetables

Savor a vibrant, aromatic Thai curry featuring tender chicken breast simmered in a creamy light coconut milk sauce enriched with a medley of crisp, fresh vegetables. Infused with fragrant garlic, ginger, and a touch of lime, this curry delivers a balanced, satisfying meal that's both nourishing and delicious.

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NUTRITION

367kcal
Protein
47.5g
Fat
10.6g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (140g)

1/4 cup Light Coconut Milk (60g)

1/2 cup Red Bell Pepper (75g)

1/2 cup Zucchini (90g)

1 cup Spinach (30g)

1/4 cup Carrot (32g)

1 clove Garlic

1 tsp Ginger

1 tbsp Lime Juice (15g)

1 tbsp Thai Red Curry Paste (16g)

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PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and season lightly with salt (optional) and pepper.

  • 2

    Chop the red bell pepper, zucchini, carrot, and mince the garlic and ginger.

  • 3

    In a skillet or medium saucepan over medium heat, warm a small amount of oil. Sauté the garlic, ginger, and Thai red curry paste for about 1-2 minutes until fragrant.

  • 4

    Add the chicken pieces and cook until lightly browned on all sides.

  • 5

    Pour in the light coconut milk and add the chopped red bell pepper, zucchini, and carrot. Allow the mixture to simmer for 5-7 minutes until the chicken is cooked through and the vegetables are tender yet crisp.

  • 6

    Stir in the spinach and lime juice, cooking just until the spinach wilts.

  • 7

    Taste and adjust seasoning if necessary. Serve warm.

Creamy Thai 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 Thai Coconut Chicken Curry with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Thai Coconut Chicken Curry with Fresh Vegetables

Savor a vibrant, aromatic Thai curry featuring tender chicken breast simmered in a creamy light coconut milk sauce enriched with a medley of crisp, fresh vegetables. Infused with fragrant garlic, ginger, and a touch of lime, this curry delivers a balanced, satisfying meal that's both nourishing and delicious.

NUTRITION

367kcal
Protein
47.5g
Fat
10.6g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (140g)

1/4 cup Light Coconut Milk (60g)

1/2 cup Red Bell Pepper (75g)

1/2 cup Zucchini (90g)

1 cup Spinach (30g)

1/4 cup Carrot (32g)

1 clove Garlic

1 tsp Ginger

1 tbsp Lime Juice (15g)

1 tbsp Thai Red Curry Paste (16g)

PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and season lightly with salt (optional) and pepper.

  • 2

    Chop the red bell pepper, zucchini, carrot, and mince the garlic and ginger.

  • 3

    In a skillet or medium saucepan over medium heat, warm a small amount of oil. Sauté the garlic, ginger, and Thai red curry paste for about 1-2 minutes until fragrant.

  • 4

    Add the chicken pieces and cook until lightly browned on all sides.

  • 5

    Pour in the light coconut milk and add the chopped red bell pepper, zucchini, and carrot. Allow the mixture to simmer for 5-7 minutes until the chicken is cooked through and the vegetables are tender yet crisp.

  • 6

    Stir in the spinach and lime juice, cooking just until the spinach wilts.

  • 7

    Taste and adjust seasoning if necessary. Serve warm.