YOUR SOLIN GENERATED RECIPE
Green Curry Chicken with Coconut Milk
Tender chicken breast simmered in a creamy, fragrant coconut curry sauce with crisp vegetables and zesty lime.
INGREDIENTS
5 oz boneless skinless chicken breast
1 tsp coconut oil
1 tbsp Thai green curry paste
0.25 cup full-fat coconut milk
0.25 cup water
0.5 cup red bell pepper
0.5 cup snap peas
1 tsp fish sauce
0.5 tsp coconut sugar
1 tbsp fresh lime juice
0.25 cup fresh Thai basil
0.13 tsp sea salt
PREPARATION
Slice the chicken breast into thin, bite-sized pieces and season lightly with sea salt.
Heat the coconut oil in a large skillet or wok over medium-high heat.
Add the chicken to the pan and sear until golden brown on all sides, then remove the chicken and set it aside.
In the same pan, add the green curry paste and whisk for one minute until it becomes highly fragrant.
Slowly pour in the coconut milk and water, whisking constantly to fully incorporate the curry paste into a smooth sauce.
Stir in the sliced red bell peppers, snap peas, fish sauce, and coconut sugar.
Return the seared chicken to the skillet and bring the liquid to a gentle simmer.
Cook for 5-7 minutes until the vegetables are tender-crisp and the chicken is fully cooked through.
Remove the pan from the heat and stir in the fresh lime juice and Thai basil leaves.
Serve the curry immediately in a shallow bowl, ensuring plenty of the creamy sauce is included.