Name: Coconut 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; 2 tbsp full-fat coconut milk; 1 tsp coconut oil; 0.5 cup red bell pepper; 1 cup baby spinach; 1 tbsp yellow curry paste; 1 tsp fresh ginger; 1 clove garlic; 0.25 tsp sea salt; 0.13 tsp black pepper; 2 tbsp water

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

YOUR SOLIN GENERATED RECIPE

Coconut Chicken Curry with Basmati Rice

Tender chicken breast simmered in a creamy, fragrant coconut curry sauce with vibrant red peppers and served over fluffy basmati rice.

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NUTRITION

Protein

49.1g

Fat

18.2g

Carbs

35.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

2 tbsp full-fat coconut milk

1 tsp coconut oil

0.5 cup red bell pepper

1 cup baby spinach

1 tbsp yellow curry paste

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.13 tsp black pepper

2 tbsp water

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PREPARATION

1
Cut the chicken breast into bite-sized pieces and slice the red bell pepper into thin strips.
2
Heat the coconut oil in a large skillet over medium-high heat.
3
Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through.
4
Lower the heat to medium and stir in the minced garlic, grated ginger, and yellow curry paste, cooking for 1 minute until aromatic.
5
Pour in the full-fat coconut milk and water, stirring to combine the paste into a smooth sauce.
6
Add the red bell pepper and simmer for 3-4 minutes until the peppers are tender-crisp.
7
Season with sea salt and black pepper, then fold in the baby spinach until just wilted.
8
Serve the creamy curry immediately over the warm, fluffy cooked basmati rice.