Name: Silky Coconut Curry with Edamame and Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Shelled Edamame; 0.75 cup Cooked Brown Rice; 0.5 cup Light Coconut Milk; 2 teaspoons Coconut Oil; 0.5 cup Sliced Red Bell Pepper; 1 tablespoon Red Curry Paste; 1 cup Baby Spinach; 1 tablespoon Lime Juice

Silky Coconut Curry with Edamame and Brown Rice

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

YOUR SOLIN GENERATED RECIPE

Silky Coconut Curry with Edamame and Brown Rice

Simmered edamame and bell peppers in a light red curry sauce, served over brown rice with a finishing squeeze of zesty lime.

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NUTRITION

Protein

16g

Fat

22g

Carbs

52.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Shelled Edamame

0.75 cup Cooked Brown Rice

0.5 cup Light Coconut Milk

2 teaspoons Coconut Oil

0.5 cup Sliced Red Bell Pepper

1 tablespoon Red Curry Paste

1 cup Baby Spinach

1 tablespoon Lime Juice

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PREPARATION

1
Heat the coconut oil in a large skillet or wok over medium heat.
2
Add the sliced red bell peppers and sauté for 3 minutes until they begin to soften.
3
Stir in the red curry paste and cook for 1 minute until highly fragrant.
4
Pour in the light coconut milk and stir to combine with the curry paste.
5
Bring the sauce to a gentle simmer, then add the shelled edamame.
6
Cook for 4 minutes to allow the edamame to heat through and the flavors to meld.
7
Add the baby spinach and stir until just wilted, about 30 seconds.
8
Remove from heat and stir in the fresh lime juice.
9
Serve the curry immediately over the warm, cooked brown rice.