Chicken Thai Green Curry with Creamy Coconut Milk and Fresh Vegetables

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

Chicken Thai Green Curry with Creamy Coconut Milk and Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken Thai Green Curry with Creamy Coconut Milk and Fresh Vegetables

Savor this vibrant Thai green curry featuring tender chicken breast simmered in a fragrant, light coconut milk-based sauce, mingled with crisp red bell pepper, zucchini, and baby spinach. Enhanced with aromatic Thai green curry paste, fresh garlic, and ginger, it's finished with a drizzle of oil and a garnish of basil, delivering a perfectly balanced, nutritious, and delicious meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

340kcal
Protein
39.2g
Fat
13.5g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/3 cup Light Coconut Milk (80g)

1 Tbsp Thai Green Curry Paste (16g)

1/2 cup Red Bell Pepper (75g)

1/2 cup Zucchini (65g)

1 cup Baby Spinach (30g)

1 clove Garlic

1 tsp Fresh Ginger

1 tsp Olive Oil

2 Tbsp Fresh Basil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Prepare ingredients by slicing the chicken breast into bite-sized pieces, julienning the red bell pepper, slicing zucchini, mincing garlic, and grating fresh ginger.

  • 2

    In a large pan or skillet, heat olive oil over medium heat. Add garlic and ginger, sautéing until fragrant for about 1 minute.

  • 3

    Add the Thai green curry paste to the pan, stirring for another minute to bloom its flavors.

  • 4

    Introduce the chicken pieces, lightly searing until they begin to turn white on the edges.

  • 5

    Pour in the light coconut milk and add the red bell pepper and zucchini. Stir well to combine.

  • 6

    Allow the curry to simmer for about 8-10 minutes or until the chicken is cooked through and the vegetables are tender.

  • 7

    Stir in the baby spinach and cook until just wilted.

  • 8

    Adjust seasoning if needed and garnish with fresh basil before serving.

Chicken Thai Green Curry with Creamy Coconut Milk and Fresh Vegetables

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

Chicken Thai Green Curry with Creamy Coconut Milk and Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken Thai Green Curry with Creamy Coconut Milk and Fresh Vegetables

Savor this vibrant Thai green curry featuring tender chicken breast simmered in a fragrant, light coconut milk-based sauce, mingled with crisp red bell pepper, zucchini, and baby spinach. Enhanced with aromatic Thai green curry paste, fresh garlic, and ginger, it's finished with a drizzle of oil and a garnish of basil, delivering a perfectly balanced, nutritious, and delicious meal.

NUTRITION

340kcal
Protein
39.2g
Fat
13.5g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/3 cup Light Coconut Milk (80g)

1 Tbsp Thai Green Curry Paste (16g)

1/2 cup Red Bell Pepper (75g)

1/2 cup Zucchini (65g)

1 cup Baby Spinach (30g)

1 clove Garlic

1 tsp Fresh Ginger

1 tsp Olive Oil

2 Tbsp Fresh Basil

PREPARATION

  • 1

    Prepare ingredients by slicing the chicken breast into bite-sized pieces, julienning the red bell pepper, slicing zucchini, mincing garlic, and grating fresh ginger.

  • 2

    In a large pan or skillet, heat olive oil over medium heat. Add garlic and ginger, sautéing until fragrant for about 1 minute.

  • 3

    Add the Thai green curry paste to the pan, stirring for another minute to bloom its flavors.

  • 4

    Introduce the chicken pieces, lightly searing until they begin to turn white on the edges.

  • 5

    Pour in the light coconut milk and add the red bell pepper and zucchini. Stir well to combine.

  • 6

    Allow the curry to simmer for about 8-10 minutes or until the chicken is cooked through and the vegetables are tender.

  • 7

    Stir in the baby spinach and cook until just wilted.

  • 8

    Adjust seasoning if needed and garnish with fresh basil before serving.