Name: Creamy Coconut Chicken Curry with Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup cooked basmati rice; 0.25 cup full-fat coconut milk; 0.5 cup red bell pepper; 1 cup baby spinach; 0.5 tbsp coconut oil; 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 with Rice

Sautéed chicken and peppers simmered in a velvety coconut curry sauce, served over a bed of fluffy basmati rice.

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NUTRITION

Protein

49.0g

Fat

25.4g

Carbs

34.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.25 cup full-fat coconut milk

0.5 cup red bell pepper

1 cup baby spinach

0.5 tbsp coconut oil

1 tbsp red curry paste

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh ginger

1 clove garlic

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PREPARATION

1
Heat the coconut oil in a large skillet over medium-high heat until shimmering.
2
Season the diced chicken breast with sea salt and black pepper, then sear in the skillet until golden brown on all sides.
3
Add the minced garlic, fresh ginger, and sliced red bell pepper, sautéing for 3 minutes until the vegetables soften.
4
Stir in the red curry paste to coat the ingredients, then pour in the full-fat coconut milk.
5
Reduce heat to low and simmer for 5-7 minutes until the sauce thickens and the chicken is cooked through.
6
Fold in the baby spinach during the last minute of cooking until just wilted.
7
Serve the creamy curry over the warm cooked basmati rice.