Name: Green Curry Chicken with Coconut Milk
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.25 cup jasmine rice; 0.13 cup full-fat coconut milk; 1 tbsp green curry paste; 0.25 tbsp avocado oil; 1 cup sugar snap peas; 0.5 medium red bell pepper; 1 tbsp fish sauce; 0.5 tsp coconut sugar; 0.25 cup fresh Thai basil; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Green Curry Chicken with Coconut Milk

Tender chicken and crisp snap peas simmered in a creamy, aromatic coconut green curry sauce for a vibrant and fragrant finish.

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NUTRITION

Protein

52.3g

Fat

16.6g

Carbs

36.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup jasmine rice

0.13 cup full-fat coconut milk

1 tbsp green curry paste

0.25 tbsp avocado oil

1 cup sugar snap peas

0.5 medium red bell pepper

1 tbsp fish sauce

0.5 tsp coconut sugar

0.25 cup fresh Thai basil

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Prepare the jasmine rice according to package instructions and set aside.
2
Slice the chicken breast into thin, bite-sized strips and season with sea salt and black pepper.
3
Heat avocado oil in a large skillet or wok over medium-high heat.
4
Add the chicken to the skillet and sear until golden brown and cooked through, then remove and set aside.
5
In the same skillet, add the green curry paste and sauté for 1 minute until highly fragrant.
6
Slowly pour in the coconut milk, fish sauce, and coconut sugar, whisking until the sauce is smooth and simmering.
7
Add the sugar snap peas and sliced red bell pepper to the sauce, simmering for 3-4 minutes until tender-crisp.
8
Return the cooked chicken to the skillet and toss to coat in the sauce.
9
Stir in the fresh Thai basil until just wilted.
10
Serve the green curry chicken over the warm jasmine rice.