Name: Creamy Coconut Chicken Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 tsp coconut oil; 0.25 cup full-fat coconut milk; 1 tbsp red curry paste; 0.5 cup red bell pepper; 1 cup fresh spinach; 0.5 cup cooked jasmine rice; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh ginger; 1 clove garlic; 1 tsp lime juice

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

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken Curry

Sautéed chicken breast simmered in a velvety coconut curry sauce with vibrant bell peppers and fresh spinach, served over fragrant jasmine rice.

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NUTRITION

Protein

54.5g

Fat

21.7g

Carbs

41.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 tsp coconut oil

0.25 cup full-fat coconut milk

1 tbsp red curry paste

0.5 cup red bell pepper

1 cup fresh spinach

0.5 cup cooked jasmine rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh ginger

1 clove garlic

1 tsp lime juice

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PREPARATION

1
Dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.
2
Heat the coconut oil in a large skillet over medium-high heat.
3
Add the chicken to the skillet and sauté until golden brown and cooked through, about 5-7 minutes.
4
Lower the heat to medium and add the minced garlic, grated fresh ginger, and sliced red bell peppers, sautéing for 2 minutes until fragrant.
5
Stir in the red curry paste and cook for 1 minute to toast the spices.
6
Pour in the full-fat coconut milk and bring to a gentle simmer, stirring until the sauce becomes velvety and well-combined.
7
Add the fresh spinach and stir until just wilted.
8
Remove from heat and stir in the fresh lime juice.
9
Serve the coconut chicken curry over the warm cooked jasmine rice.