Creamy Green Curry Chicken with Fresh Vegetables

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

Creamy Green Curry Chicken with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Green Curry Chicken with Fresh Vegetables

Savor a delightful medley of tender chicken breast simmered in a vibrant, creamy green curry sauce enriched with a light coconut milk touch. This dish is accented by crisp bell peppers, fresh spinach, and sweet carrots, creating a balanced and flavorful exploration of textures and aromas perfect for an energizing dinner.

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NUTRITION

330kcal
Protein
44.8g
Fat
9.2g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (140g)

1/3 cup Light Coconut Milk (80g)

1 tablespoon Green Curry Paste (15g)

1/2 cup chopped Red Bell Pepper (75g)

1/2 cup Spinach (15g)

1/3 cup sliced Carrot (40g)

2 cloves Garlic

1 teaspoon grated Fresh Ginger

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium heat and add the garlic and grated ginger. Sauté briefly until fragrant.

  • 3

    Stir in the green curry paste and let it bloom in the pan for about a minute.

  • 4

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

  • 5

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

  • 6

    Mix in the red bell pepper, spinach, and carrots. Continue to simmer for 5-7 minutes until the chicken is cooked through and the vegetables are tender yet crisp.

  • 7

    Taste and adjust seasoning if needed.

  • 8

    Serve hot, garnished with fresh herbs if available, and enjoy the rich, creamy flavors of your green curry creation.

Creamy Green Curry Chicken with Fresh Vegetables

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

Creamy Green Curry Chicken with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Green Curry Chicken with Fresh Vegetables

Savor a delightful medley of tender chicken breast simmered in a vibrant, creamy green curry sauce enriched with a light coconut milk touch. This dish is accented by crisp bell peppers, fresh spinach, and sweet carrots, creating a balanced and flavorful exploration of textures and aromas perfect for an energizing dinner.

NUTRITION

330kcal
Protein
44.8g
Fat
9.2g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (140g)

1/3 cup Light Coconut Milk (80g)

1 tablespoon Green Curry Paste (15g)

1/2 cup chopped Red Bell Pepper (75g)

1/2 cup Spinach (15g)

1/3 cup sliced Carrot (40g)

2 cloves Garlic

1 teaspoon grated Fresh Ginger

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium heat and add the garlic and grated ginger. Sauté briefly until fragrant.

  • 3

    Stir in the green curry paste and let it bloom in the pan for about a minute.

  • 4

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

  • 5

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

  • 6

    Mix in the red bell pepper, spinach, and carrots. Continue to simmer for 5-7 minutes until the chicken is cooked through and the vegetables are tender yet crisp.

  • 7

    Taste and adjust seasoning if needed.

  • 8

    Serve hot, garnished with fresh herbs if available, and enjoy the rich, creamy flavors of your green curry creation.