Coconut-Ginger Red Curry Chicken Bowl

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

Coconut-Ginger Red Curry Chicken Bowl

YOUR SOLIN GENERATED RECIPE

Coconut-Ginger Red Curry Chicken Bowl

Enjoy a vibrant and flavorful bowl featuring tender red curry chicken simmered in a light coconut milk sauce, accented with zesty ginger and garlic. Combined with a medley of sautéed red bell pepper, fresh spinach, and cauliflower rice, this dish offers a delightful balance of warm spices and rich creaminess perfect for breakfast, lunch, or dinner.

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NUTRITION

339kcal
Protein
43.4g
Fat
14g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Light Coconut Milk

1 tbsp Red Curry Paste

1 tsp Fresh Ginger (grated)

1 clove Garlic (minced)

1/2 cup Red Bell Pepper (sliced)

1 cup Spinach

1 cup Cauliflower Rice

1 tsp Olive Oil

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PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces.

  • 2

    Heat olive oil in a skillet over medium heat. Sauté minced garlic and grated ginger until fragrant.

  • 3

    Add the chicken pieces to the skillet and cook until lightly browned on all sides.

  • 4

    Stir in the red curry paste, ensuring the chicken is well coated.

  • 5

    Pour in the light coconut milk and bring to a simmer. Let it cook for 5 minutes to meld flavors.

  • 6

    Mix in the red bell pepper slices, spinach, and cauliflower rice. Cook until the vegetables are tender, about 3-4 minutes.

  • 7

    Taste and adjust seasoning if needed. Serve warm in a bowl.

Coconut-Ginger Red Curry Chicken Bowl

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

Coconut-Ginger Red Curry Chicken Bowl

YOUR SOLIN GENERATED RECIPE

Coconut-Ginger Red Curry Chicken Bowl

Enjoy a vibrant and flavorful bowl featuring tender red curry chicken simmered in a light coconut milk sauce, accented with zesty ginger and garlic. Combined with a medley of sautéed red bell pepper, fresh spinach, and cauliflower rice, this dish offers a delightful balance of warm spices and rich creaminess perfect for breakfast, lunch, or dinner.

NUTRITION

339kcal
Protein
43.4g
Fat
14g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Light Coconut Milk

1 tbsp Red Curry Paste

1 tsp Fresh Ginger (grated)

1 clove Garlic (minced)

1/2 cup Red Bell Pepper (sliced)

1 cup Spinach

1 cup Cauliflower Rice

1 tsp Olive Oil

PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces.

  • 2

    Heat olive oil in a skillet over medium heat. Sauté minced garlic and grated ginger until fragrant.

  • 3

    Add the chicken pieces to the skillet and cook until lightly browned on all sides.

  • 4

    Stir in the red curry paste, ensuring the chicken is well coated.

  • 5

    Pour in the light coconut milk and bring to a simmer. Let it cook for 5 minutes to meld flavors.

  • 6

    Mix in the red bell pepper slices, spinach, and cauliflower rice. Cook until the vegetables are tender, about 3-4 minutes.

  • 7

    Taste and adjust seasoning if needed. Serve warm in a bowl.