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; 1 tbsp Red curry paste; 0.25 cup Yellow onion; 1 clove Garlic; 0.5 tsp Fresh ginger; 0.5 cup Red bell pepper; 1 cup Baby spinach; 0.5 tbsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 cup Cooked jasmine rice; 1 tbsp Fresh cilantro; 0.5 whole Lime

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 and crisp bell peppers simmered in a velvety coconut curry sauce for a meal that is both comforting and vibrantly spiced.

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NUTRITION

Protein

49.7g

Fat

26.4g

Carbs

34.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.25 cup Full-fat coconut milk

1 tbsp Red curry paste

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Fresh ginger

0.5 cup Red bell pepper

1 cup Baby spinach

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Cooked jasmine rice

1 tbsp Fresh cilantro

0.5 whole Lime

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PREPARATION

1
Heat the olive oil in a large skillet over medium-high heat.
2
Add the diced chicken breast, sea salt, and black pepper, cooking until golden brown on all sides.
3
Stir in the diced yellow onion, minced garlic, and grated ginger, sautéing until the onion is translucent and fragrant.
4
Add the red curry paste and sliced red bell pepper, stirring for one minute to toast the spices.
5
Pour in the full-fat coconut milk and bring to a gentle simmer for 5-7 minutes until the sauce thickens slightly.
6
Fold in the baby spinach until just wilted and remove from heat.
7
Serve the curry over the cooked jasmine rice and garnish with fresh cilantro and a squeeze of lime.