Name: Prawns in Thai Green Curry Broth
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Prawns; 2 tbsp Thai green curry paste; 0.25 cup Full-fat coconut milk; 1 cup Low-sodium chicken broth; 0.5 tbsp Coconut oil; 0.5 cup Red bell pepper; 0.5 cup Snap peas; 0.5 cup Baby corn; 1 tbsp Fresh lime juice; 1 tsp Fish sauce; 0.25 cup Fresh cilantro; 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

Prawns in Thai Green Curry Broth

Sautéed prawns simmered in a fragrant green curry coconut broth with crisp vegetables for a vibrant and warming meal.

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NUTRITION

Protein

55g

Fat

23g

Carbs

25.6g

SERVINGS

1 serving

INGREDIENTS

8 oz Prawns

2 tbsp Thai green curry paste

0.25 cup Full-fat coconut milk

1 cup Low-sodium chicken broth

0.5 tbsp Coconut oil

0.5 cup Red bell pepper

0.5 cup Snap peas

0.5 cup Baby corn

1 tbsp Fresh lime juice

1 tsp Fish sauce

0.25 cup Fresh cilantro

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Heat the coconut oil in a large skillet or wok over medium-high heat.
2
Season the prawns with sea salt and black pepper, then sear for 1-2 minutes per side until pink and just cooked through; remove and set aside.
3
In the same pan, add the green curry paste and sauté for 1 minute until highly fragrant.
4
Pour in the chicken broth and coconut milk, whisking gently to fully incorporate the curry paste.
5
Add the sliced red bell pepper, snap peas, and baby corn to the broth, simmering for 3-4 minutes until the vegetables are tender-crisp.
6
Return the cooked prawns to the pan and stir in the fresh lime juice and fish sauce.
7
Garnish with chopped fresh cilantro and serve immediately in shallow bowls.