Name: Chicken Green Curry with Jasmine Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.25 cup Full-fat coconut milk; 1 tbsp Green curry paste; 0.5 cup Cooked jasmine rice; 0.5 cup Red bell pepper; 0.5 cup Snap peas; 1 tbsp Fish sauce; 1 tsp Lime juice; 1 tsp Coconut oil; 0.25 cup Thai basil; 0.25 tsp Sea salt; 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

Chicken Green Curry with Jasmine Rice

Simmered chicken breast and crisp vegetables in a fragrant, creamy green curry sauce served over fluffy jasmine rice.

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NUTRITION

Protein

51.1g

Fat

22g

Carbs

42.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.25 cup Full-fat coconut milk

1 tbsp Green curry paste

0.5 cup Cooked jasmine rice

0.5 cup Red bell pepper

0.5 cup Snap peas

1 tbsp Fish sauce

1 tsp Lime juice

1 tsp Coconut oil

0.25 cup Thai basil

0.25 tsp Sea salt

0.25 cup Water

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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 lightly with sea salt.
3
Heat coconut oil in a large skillet or wok over medium heat.
4
Add the green curry paste to the oil and sauté for 1 minute until the aroma is released.
5
Pour in the coconut milk and water, whisking until the curry paste is fully incorporated and the liquid is smooth.
6
Add the chicken strips to the simmering sauce and cook for 4-5 minutes until nearly cooked through.
7
Toss in the sliced red bell peppers and snap peas, simmering for another 3 minutes until the vegetables are tender-crisp.
8
Stir in the fish sauce and lime juice to balance the flavors.
9
Remove from heat and fold in the fresh Thai basil leaves until wilted.
10
Serve the creamy curry over the warm jasmine rice.