Creamy Coconut Curry Prawns with Wilted Spinach

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

Creamy Coconut Curry Prawns with Wilted Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Curry Prawns with Wilted Spinach

Enjoy a vibrant dish that features succulent prawns simmered in a fragrant coconut curry sauce, perfectly complemented by tender wilted spinach. This dish brings a burst of tropical flavor with a hint of spice, making for a light yet satisfying meal.

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NUTRITION

341kcal
Protein
42g
Fat
15.7g
Carbs
8.2g

SERVINGS

1 serving

INGREDIENTS

6 oz prawns, peeled and deveined

1/2 cup light coconut milk

2 cups fresh spinach

1 tbsp red curry paste

1 tsp olive oil

1 garlic clove

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PREPARATION

  • 1

    Rinse and pat the prawns dry. Mince the garlic finely.

  • 2

    In a skillet, heat olive oil over medium heat. Sauté the minced garlic until fragrant, about 30 seconds.

  • 3

    Stir in the red curry paste and cook for another 30 seconds to bloom the spices.

  • 4

    Pour in the light coconut milk and bring the mixture to a gentle simmer.

  • 5

    Add the prawns to the pan and cook for 3-4 minutes on each side until they turn pink and are cooked through.

  • 6

    Add the fresh spinach to the pan and stir until wilted, about 1-2 minutes.

  • 7

    Taste and season with salt and pepper as desired before serving.

Creamy Coconut Curry Prawns with Wilted Spinach

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

Creamy Coconut Curry Prawns with Wilted Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Curry Prawns with Wilted Spinach

Enjoy a vibrant dish that features succulent prawns simmered in a fragrant coconut curry sauce, perfectly complemented by tender wilted spinach. This dish brings a burst of tropical flavor with a hint of spice, making for a light yet satisfying meal.

NUTRITION

341kcal
Protein
42g
Fat
15.7g
Carbs
8.2g

SERVINGS

1 serving

INGREDIENTS

6 oz prawns, peeled and deveined

1/2 cup light coconut milk

2 cups fresh spinach

1 tbsp red curry paste

1 tsp olive oil

1 garlic clove

PREPARATION

  • 1

    Rinse and pat the prawns dry. Mince the garlic finely.

  • 2

    In a skillet, heat olive oil over medium heat. Sauté the minced garlic until fragrant, about 30 seconds.

  • 3

    Stir in the red curry paste and cook for another 30 seconds to bloom the spices.

  • 4

    Pour in the light coconut milk and bring the mixture to a gentle simmer.

  • 5

    Add the prawns to the pan and cook for 3-4 minutes on each side until they turn pink and are cooked through.

  • 6

    Add the fresh spinach to the pan and stir until wilted, about 1-2 minutes.

  • 7

    Taste and season with salt and pepper as desired before serving.