Creamy Coconut 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 Coconut Green Curry Chicken with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Green Curry Chicken with Fresh Vegetables

Savor the vibrant flavors of a creamy green curry, balancing tender chicken with crisp, fresh vegetables bathed in a fragrant coconut sauce. This dish offers a harmonious blend of spice and creaminess, punctuated by a hint of citrus and fresh basil for an invigorating dining experience.

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NUTRITION

343kcal
Protein
35.4g
Fat
13.5g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/3 cup Light Coconut Milk (80g)

1 tbsp Green Curry Paste (15g)

1/2 medium Bell Pepper (~75g)

1/2 medium Zucchini (~100g)

1 small Carrot (~50g)

1 Garlic clove

1 tsp Fresh Ginger

1 tsp Olive Oil

1 tbsp Fresh Basil

1 tbsp Lime Juice

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PREPARATION

  • 1

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

  • 2

    Heat olive oil in a skillet over medium heat. Add minced garlic and grated ginger, sautéing until fragrant.

  • 3

    Stir in the green curry paste and let it cook for about 1 minute to release its flavors.

  • 4

    Add the chicken pieces and sauté until they begin to brown on all sides.

  • 5

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

  • 6

    Add sliced bell pepper, zucchini, and carrot. Cook until the chicken is cooked through and the vegetables are tender-crisp, about 5-7 minutes.

  • 7

    Finish with a splash of lime juice and toss in fresh basil before serving.

Creamy Coconut 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 Coconut Green Curry Chicken with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Green Curry Chicken with Fresh Vegetables

Savor the vibrant flavors of a creamy green curry, balancing tender chicken with crisp, fresh vegetables bathed in a fragrant coconut sauce. This dish offers a harmonious blend of spice and creaminess, punctuated by a hint of citrus and fresh basil for an invigorating dining experience.

NUTRITION

343kcal
Protein
35.4g
Fat
13.5g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/3 cup Light Coconut Milk (80g)

1 tbsp Green Curry Paste (15g)

1/2 medium Bell Pepper (~75g)

1/2 medium Zucchini (~100g)

1 small Carrot (~50g)

1 Garlic clove

1 tsp Fresh Ginger

1 tsp Olive Oil

1 tbsp Fresh Basil

1 tbsp Lime Juice

PREPARATION

  • 1

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

  • 2

    Heat olive oil in a skillet over medium heat. Add minced garlic and grated ginger, sautéing until fragrant.

  • 3

    Stir in the green curry paste and let it cook for about 1 minute to release its flavors.

  • 4

    Add the chicken pieces and sauté until they begin to brown on all sides.

  • 5

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

  • 6

    Add sliced bell pepper, zucchini, and carrot. Cook until the chicken is cooked through and the vegetables are tender-crisp, about 5-7 minutes.

  • 7

    Finish with a splash of lime juice and toss in fresh basil before serving.