Name: Creamy Coconut Chicken Thigh Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs; 0.25 cup full-fat coconut milk; 1 tsp avocado oil; 1 tbsp red curry paste; 1 tsp fresh ginger; 2 cloves garlic; 0.5 cup red bell pepper; 1 cup fresh spinach; 0.5 whole lime; 0.25 tsp sea salt; 0.25 tsp black pepper

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 Thigh Curry

Sautéed chicken thighs simmered in a velvety coconut curry sauce infused with aromatic ginger and fresh spinach for a vibrant, soul-warming meal.

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NUTRITION

Protein

44.8g

Fat

34.7g

Carbs

18.6g

SERVINGS

1 serving

INGREDIENTS

7 oz boneless skinless chicken thighs

0.25 cup full-fat coconut milk

1 tsp avocado oil

1 tbsp red curry paste

1 tsp fresh ginger

2 cloves garlic

0.5 cup red bell pepper

1 cup fresh spinach

0.5 whole lime

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Pat the chicken thighs dry and season evenly with sea salt and black pepper.
2
Heat the avocado oil in a large skillet over medium-high heat and sear the chicken until golden brown on both sides.
3
Add the sliced red bell pepper, minced garlic, and grated ginger to the skillet, sautéing for three minutes until the vegetables soften.
4
Stir in the red curry paste and pour in the coconut milk, scraping the bottom of the pan to release the flavorful browned bits.
5
Reduce the heat to low and simmer for eight minutes until the chicken is cooked through and the sauce has thickened slightly.
6
Fold in the fresh spinach until just wilted and finish with a squeeze of fresh lime juice before serving.