Name: Coconut Cream Chicken Curry with Basmati 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 tbsp coconut oil; 0.5 cup red bell pepper; 1 cup fresh spinach; 1 tbsp red curry paste; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic; 0.5 tsp fresh ginger

Coconut Cream Chicken Curry with Basmati Rice

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

YOUR SOLIN GENERATED RECIPE

Coconut Cream Chicken Curry with Basmati Rice

Tender chicken breast simmered in a velvety coconut cream sauce with vibrant peppers and spinach, served over a bed of fluffy basmati rice.

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NUTRITION

Protein

49.0g

Fat

25.8g

Carbs

35.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.25 cup full-fat coconut milk

0.5 tbsp coconut oil

0.5 cup red bell pepper

1 cup fresh spinach

1 tbsp red curry paste

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 tsp fresh ginger

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PREPARATION

1
Prepare the basmati rice according to package instructions and set aside.
2
Heat coconut oil in a large skillet over medium-high heat.
3
Season the cubed chicken breast with sea salt and black pepper, then sear in the skillet until golden brown on all sides.
4
Add the sliced red bell peppers, minced garlic, and grated ginger to the skillet, sautéing for 3 minutes until the vegetables soften.
5
Stir in the red curry paste and cook for 1 minute until the aromatics are fragrant.
6
Pour in the full-fat coconut milk and bring to a gentle simmer, allowing the sauce to thicken slightly for 5 minutes.
7
Fold in the fresh spinach and cook until just wilted and bright green.
8
Serve the creamy chicken curry over the warm, fluffy basmati rice.