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; 3 tbsp full-fat coconut milk; 0.5 tbsp avocado 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 tsp fresh ginger; 1 clove garlic; 1 tbsp fresh cilantro

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 and crisp peppers simmered in a creamy, fragrant coconut sauce served over a bed of fluffy basmati rice.

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NUTRITION

Protein

50.5g

Fat

21.4g

Carbs

36.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

3 tbsp full-fat coconut milk

0.5 tbsp avocado 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 tsp fresh ginger

1 clove garlic

1 tbsp fresh cilantro

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PREPARATION

1
Prepare the basmati rice according to package instructions and set aside.
2
Heat the avocado oil in a large skillet over medium-high heat.
3
Season the diced chicken breast with sea salt and black pepper, then sear in the skillet until golden brown.
4
Add the sliced red bell peppers, minced ginger, and minced garlic to the pan, sautéing for 2 minutes until fragrant.
5
Stir in the red curry paste and cook for 1 minute to release the aromatics.
6
Pour in the full-fat coconut milk and stir well, scraping any browned bits from the bottom of the pan.
7
Reduce the heat and simmer for 5-7 minutes until the sauce has thickened and the chicken is fully cooked.
8
Fold in the fresh spinach and stir until just wilted.
9
Serve the curry over the warm basmati rice and garnish with fresh cilantro.