Name: Creamy Coconut Chicken Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.25 cup full-fat coconut milk; 0.5 tbsp coconut oil; 0.5 cup red bell pepper; 1 cup fresh spinach; 0.25 cup yellow onion; 1 tbsp red curry paste; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh ginger; 1 clove garlic

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 spinach and crisp bell peppers for a comforting, aromatic meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

47.6g

Fat

25.5g

Carbs

17.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup full-fat coconut milk

0.5 tbsp coconut oil

0.5 cup red bell pepper

1 cup fresh spinach

0.25 cup yellow onion

1 tbsp red curry paste

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh ginger

1 clove garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.
2
Heat the coconut oil in a large skillet over medium-high heat until shimmering.
3
Add the chicken to the skillet and sear until golden brown on all sides, then remove the chicken and set it aside on a plate.
4
In the same skillet, add the diced onion and bell pepper, sautéing until the vegetables begin to soften.
5
Stir in the minced garlic and grated fresh ginger, cooking for 30 seconds until highly fragrant.
6
Add the red curry paste to the pan, stirring constantly for one minute to toast the spices.
7
Pour in the full-fat coconut milk and stir to combine with the curry paste, bringing the mixture to a gentle simmer.
8
Return the cooked chicken to the skillet and fold in the fresh spinach, simmering for 2-3 minutes until the spinach is wilted and the sauce is thick and creamy.