Name: Chicken Thai Green Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 tsp Avocado oil; 1 tbsp Green curry paste; 2 tbsp Full-fat coconut milk; 0.5 cup Low-sodium chicken broth; 0.5 cup Red bell pepper; 0.5 cup Sugar snap peas; 1 tsp Fish sauce; 0.5 tsp Coconut sugar; 0.25 cup Cooked jasmine rice; 1 tbsp Fresh Thai basil leaves; 1 tsp Fresh lime juice

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

YOUR SOLIN GENERATED RECIPE

Chicken Thai Green Curry

Tender chicken breast simmered in a vibrant, aromatic green curry sauce with crisp bell peppers and snap peas, served over a bed of fluffy jasmine rice.

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NUTRITION

Protein

50.2g

Fat

17.8g

Carbs

31.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 tsp Avocado oil

1 tbsp Green curry paste

2 tbsp Full-fat coconut milk

0.5 cup Low-sodium chicken broth

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

1 tsp Fish sauce

0.5 tsp Coconut sugar

0.25 cup Cooked jasmine rice

1 tbsp Fresh Thai basil leaves

1 tsp Fresh lime juice

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PREPARATION

1
Slice the chicken breast into thin, bite-sized strips.
2
Heat the avocado oil in a large skillet or wok over medium heat.
3
Add the green curry paste to the skillet and sauté for 1 minute until fragrant.
4
Whisk in the coconut milk and chicken broth until the paste is fully dissolved and the sauce is smooth.
5
Add the chicken strips to the skillet and simmer for 5 to 7 minutes until the chicken is cooked through.
6
Stir in the sliced red bell peppers and sugar snap peas, cooking for an additional 3 minutes until the vegetables are tender-crisp.
7
Stir in the fish sauce, coconut sugar, and lime juice to balance the flavors.
8
Serve the curry hot over the cooked jasmine rice and garnish with fresh Thai basil leaves.