YOUR SOLIN GENERATED RECIPE
Coconut Green Curry Chicken Bowl
Tender chicken breast pieces nestled in a silky, aromatic green curry sauce made with coconut milk, fresh herbs, and vibrant vegetables. Each spoonful delivers a perfect balance of sweet, savory, and mild heat, creating a comforting and nourishing bowl that satisfies both hunger and taste buds.
INGREDIENTS
5 ounces skinless, boneless chicken breast
1/2 cup light coconut milk
1 tablespoon green curry paste
1/2 cup bell pepper, sliced
1 cup broccoli florets
1/2 cup snow peas
1/4 cup fresh basil leaves
1 teaspoon fish sauce
PREPARATION
Cut the chicken breast into 1-inch pieces and season lightly with salt and pepper.
Heat a large non-stick skillet or wok over medium-high heat.
Add the chicken pieces to the hot pan and cook until golden brown on all sides, about 5-6 minutes.
Remove chicken from the pan and set aside.
In the same pan, add the green curry paste and cook for 30 seconds until fragrant.
Pour in the light coconut milk and fish sauce, stirring to combine. Bring to a gentle simmer.
Add the bell peppers and broccoli florets to the pan, cooking for 2-3 minutes until they start to soften.
Add the snow peas and continue cooking for 1-2 minutes.
Return the chicken to the pan and simmer for an additional 2-3 minutes until the vegetables are crisp-tender and the chicken is cooked through.
Remove from heat and stir in the fresh basil leaves.
Taste and adjust seasoning if needed.
Serve hot in a bowl, garnishing with additional basil if desired.