Creamy Coconut Green Curry Simmered Chicken with Crisp Vegetables

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

Creamy Coconut Green Curry Simmered Chicken with Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Green Curry Simmered Chicken with Crisp Vegetables

Savor the aromatic blend of creamy light coconut milk with a zingy green curry paste simmered with tender chicken and a medley of crisp vegetables. This dish balances rich coconut flavors with the fresh crunch of bell pepper, zucchini, and snap peas for a fulfilling meal bursting with vibrant taste.

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NUTRITION

362kcal
Protein
48.3g
Fat
10.5g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Light Coconut Milk

1 tbsp Green Curry Paste

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/2 cup Snap Peas

1 clove Garlic

1 tsp Fresh Ginger

1 tsp Fish Sauce

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PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized strips. Mince the garlic and ginger.

  • 2

    Heat a non-stick skillet over medium heat and lightly sauté the garlic and ginger until fragrant.

  • 3

    Add the green curry paste and stir for about 30 seconds to release its spices.

  • 4

    Introduce the chicken strips to the skillet, stirring to coat them evenly with the paste.

  • 5

    Pour in the light coconut milk and add the fish sauce. Bring the mixture to a gentle simmer.

  • 6

    Add the red bell pepper, zucchini, and snap peas. Allow the dish to simmer for 8-10 minutes until the chicken is cooked through and the vegetables are tender yet crisp.

  • 7

    Taste and adjust seasoning if necessary before serving warm.

Creamy Coconut Green Curry Simmered Chicken with Crisp Vegetables

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

Creamy Coconut Green Curry Simmered Chicken with Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Green Curry Simmered Chicken with Crisp Vegetables

Savor the aromatic blend of creamy light coconut milk with a zingy green curry paste simmered with tender chicken and a medley of crisp vegetables. This dish balances rich coconut flavors with the fresh crunch of bell pepper, zucchini, and snap peas for a fulfilling meal bursting with vibrant taste.

NUTRITION

362kcal
Protein
48.3g
Fat
10.5g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Light Coconut Milk

1 tbsp Green Curry Paste

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/2 cup Snap Peas

1 clove Garlic

1 tsp Fresh Ginger

1 tsp Fish Sauce

PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized strips. Mince the garlic and ginger.

  • 2

    Heat a non-stick skillet over medium heat and lightly sauté the garlic and ginger until fragrant.

  • 3

    Add the green curry paste and stir for about 30 seconds to release its spices.

  • 4

    Introduce the chicken strips to the skillet, stirring to coat them evenly with the paste.

  • 5

    Pour in the light coconut milk and add the fish sauce. Bring the mixture to a gentle simmer.

  • 6

    Add the red bell pepper, zucchini, and snap peas. Allow the dish to simmer for 8-10 minutes until the chicken is cooked through and the vegetables are tender yet crisp.

  • 7

    Taste and adjust seasoning if necessary before serving warm.