Name: Coconut Shrimp Curry with Basmati Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Shrimp; 0.5 cup Cooked basmati rice; 3 tbsp Full-fat coconut milk; 1 cup Red bell pepper; 1 cup Baby spinach; 1 tsp Coconut oil; 1 tbsp Red curry paste; 1 tsp Fresh ginger; 1 clove Garlic; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 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 Shrimp Curry with Basmati Rice

Sautéed shrimp and crisp bell peppers simmered in a creamy, fragrant coconut curry sauce served over fluffy basmati rice.

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NUTRITION

Protein

53.5g

Fat

17.9g

Carbs

41.7g

SERVINGS

1 serving

INGREDIENTS

8 oz Shrimp

0.5 cup Cooked basmati rice

3 tbsp Full-fat coconut milk

1 cup Red bell pepper

1 cup Baby spinach

1 tsp Coconut oil

1 tbsp Red curry paste

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

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PREPARATION

1
Heat the coconut oil in a large skillet over medium-high heat.
2
Add the sliced bell pepper, minced ginger, and minced garlic, sautéing for 3 minutes until softened.
3
Stir in the red curry paste and cook for 60 seconds to release the aromatics.
4
Pour in the coconut milk and bring the mixture to a light simmer.
5
Add the shrimp to the pan and cook for 3 to 4 minutes until they turn pink and are cooked through.
6
Stir in the baby spinach and allow it to wilt into the sauce for about 1 minute.
7
Season the curry with sea salt and black pepper.
8
Serve the hot curry over the cooked basmati rice and garnish with fresh cilantro.