YOUR SOLIN GENERATED RECIPE
Thai Coconut Green Curry with Lean Chicken and Crisp Vegetables
Dive into a vibrant Thai green curry that features lean chicken breast simmered in a delicate light coconut milk sauce with crisp vegetables. This aromatic dish is balanced with tangy lime and subtle hints of garlic and basil, creating a refreshing, satisfying meal that pairs well with rice or on its own.
INGREDIENTS
4 ounces Lean Chicken Breast
1/2 cup Light Coconut Milk
1 tablespoon Thai Green Curry Paste
1/2 cup Red Bell Pepper (sliced)
1/2 cup Zucchini (sliced)
1/2 cup Snap Peas
1/4 cup Onion (chopped)
1 clove Garlic (minced)
1 tablespoon Lime Juice
1/4 cup Low-Sodium Chicken Broth
1 tablespoon Fresh Basil (or Cilantro)
PREPARATION
Cut the lean chicken breast into bite-sized pieces and set aside.
Heat a non-stick skillet or wok over medium heat. Add the Thai green curry paste and minced garlic, stirring for about 1 minute to release the flavors.
Add the chicken pieces to the pan and cook until lightly browned on all sides, about 4-5 minutes.
Pour in the light coconut milk and low-sodium chicken broth, stirring to combine with the curry paste and garlic.
Add the sliced red bell pepper, zucchini, snap peas, and chopped onion to the pan. Let the mixture simmer for 5-7 minutes until the vegetables are crisp-tender and the chicken is cooked through.
Stir in the lime juice and fresh basil (or cilantro), adjusting the seasoning as needed.
Serve hot, enjoying the vibrant mix of tender chicken and crisp vegetables in a flavorful Thai green curry sauce.