Name: Green Curry Chicken with Coconut Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast; 0.5 cup cooked jasmine rice; 3 tbsp full-fat coconut milk; 1 tbsp green curry paste; 0.5 cup sliced red bell pepper; 0.5 cup snap peas; 0.5 tsp coconut oil; 1 tsp fish sauce; 0.25 tsp coconut sugar; 1 tbsp fresh Thai basil; 1 tsp lime juice; 0.25 cup water

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 Rice

Sautéed chicken breast and crisp vegetables simmered in a fragrant green curry sauce, served over a bed of fluffy jasmine rice.

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NUTRITION

Protein

50.6g

Fat

17.2g

Carbs

41.8g

SERVINGS

1 serving

INGREDIENTS

5 oz boneless skinless chicken breast

0.5 cup cooked jasmine rice

3 tbsp full-fat coconut milk

1 tbsp green curry paste

0.5 cup sliced red bell pepper

0.5 cup snap peas

0.5 tsp coconut oil

1 tsp fish sauce

0.25 tsp coconut sugar

1 tbsp fresh Thai basil

1 tsp lime juice

0.25 cup water

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PREPARATION

1
Heat the coconut oil in a large skillet or wok over medium-high heat.
2
Add the chicken breast pieces to the skillet and sauté for 5-6 minutes until golden and cooked through.
3
Push the chicken to the outer edges of the pan and add the green curry paste to the center, stirring for 30 seconds until the aroma is released.
4
Whisk in the coconut milk, water, fish sauce, and coconut sugar until the sauce is smooth and combined with the curry paste.
5
Add the sliced red bell peppers and snap peas to the pan, then reduce heat to medium and simmer for 3-4 minutes until the vegetables are tender-crisp.
6
Stir in the lime juice and fresh Thai basil leaves just before removing from heat.
7
Portion the warm cooked jasmine rice into a bowl and top with the chicken curry and sauce.