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

Savor the vibrant flavors of Thai green curry infused with lean chicken, a medley of fresh vegetables, and a light creamy coconut base. This dish balances aromatic spices with the freshness of bell peppers, zucchini, spinach, and broccoli, all gently sautéed in a hint of olive oil. Enjoy a comforting, nutrient-dense meal that's both satisfying and aligned with your health goals.

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NUTRITION

356kcal
Protein
35.5g
Fat
15.3g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Light Coconut Milk

1 tbsp Thai Green Curry Paste

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 cup Spinach

1/2 cup chopped Broccoli

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the chicken breast (cut into bite-size pieces) to the pan and cook until lightly browned on all sides.

  • 4

    Stir in the light coconut milk and bring to a gentle simmer.

  • 5

    Add in the chopped red bell pepper, zucchini, spinach, and broccoli. Stir gently to combine.

  • 6

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

  • 7

    Taste and adjust seasoning as desired. Serve warm and enjoy your flavorful, nutrient-packed curry.

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

Savor the vibrant flavors of Thai green curry infused with lean chicken, a medley of fresh vegetables, and a light creamy coconut base. This dish balances aromatic spices with the freshness of bell peppers, zucchini, spinach, and broccoli, all gently sautéed in a hint of olive oil. Enjoy a comforting, nutrient-dense meal that's both satisfying and aligned with your health goals.

NUTRITION

356kcal
Protein
35.5g
Fat
15.3g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Light Coconut Milk

1 tbsp Thai Green Curry Paste

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 cup Spinach

1/2 cup chopped Broccoli

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the chicken breast (cut into bite-size pieces) to the pan and cook until lightly browned on all sides.

  • 4

    Stir in the light coconut milk and bring to a gentle simmer.

  • 5

    Add in the chopped red bell pepper, zucchini, spinach, and broccoli. Stir gently to combine.

  • 6

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

  • 7

    Taste and adjust seasoning as desired. Serve warm and enjoy your flavorful, nutrient-packed curry.