Green Curry Chicken with Coconut Rice

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

Green Curry Chicken with Coconut Rice

YOUR SOLIN GENERATED RECIPE

Green Curry Chicken with Coconut Rice

Sautéed chicken and crisp vegetables simmered in a vibrant green curry sauce served over fluffy coconut-infused jasmine rice for a satisfyingly creamy finish.

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NUTRITION

520kcal
Protein
49.7g
Fat
18.3g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

2 tbsp full-fat coconut milk

1 tbsp green curry paste

1 tsp avocado oil

0.5 cup red bell pepper

0.5 cup snap peas

1 tsp fish sauce

0.25 tsp sea salt

1 tbsp fresh cilantro

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PREPARATION

  • 1

    Stir 1 tablespoon of the coconut milk and a pinch of the sea salt into the cooked jasmine rice and set aside.

  • 2

    Heat avocado oil in a large skillet over medium-high heat and sauté the diced chicken breast until it is lightly browned on all sides.

  • 3

    Add the green curry paste to the skillet and stir for 1 minute until the aromatics are released and fragrant.

  • 4

    Pour in the remaining coconut milk and fish sauce, then add the sliced bell peppers, snap peas, and the rest of the sea salt.

  • 5

    Simmer the mixture for 6 minutes until the sauce has thickened slightly and the chicken is fully cooked through.

  • 6

    Plate the green curry over the warm coconut rice and garnish with freshly chopped cilantro before serving.

Green Curry Chicken with Coconut Rice

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

Green Curry Chicken with Coconut Rice

YOUR SOLIN GENERATED RECIPE

Green Curry Chicken with Coconut Rice

Sautéed chicken and crisp vegetables simmered in a vibrant green curry sauce served over fluffy coconut-infused jasmine rice for a satisfyingly creamy finish.

NUTRITION

520kcal
Protein
49.7g
Fat
18.3g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

2 tbsp full-fat coconut milk

1 tbsp green curry paste

1 tsp avocado oil

0.5 cup red bell pepper

0.5 cup snap peas

1 tsp fish sauce

0.25 tsp sea salt

1 tbsp fresh cilantro

PREPARATION

  • 1

    Stir 1 tablespoon of the coconut milk and a pinch of the sea salt into the cooked jasmine rice and set aside.

  • 2

    Heat avocado oil in a large skillet over medium-high heat and sauté the diced chicken breast until it is lightly browned on all sides.

  • 3

    Add the green curry paste to the skillet and stir for 1 minute until the aromatics are released and fragrant.

  • 4

    Pour in the remaining coconut milk and fish sauce, then add the sliced bell peppers, snap peas, and the rest of the sea salt.

  • 5

    Simmer the mixture for 6 minutes until the sauce has thickened slightly and the chicken is fully cooked through.

  • 6

    Plate the green curry over the warm coconut rice and garnish with freshly chopped cilantro before serving.