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; 0.25 cup full-fat coconut milk; 1 tsp ghee; 0.5 cup red bell pepper; 1 cup baby spinach; 1 tbsp red curry paste; 1 tsp fresh ginger; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lime juice

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 coconut and ginger-infused sauce, served over fluffy basmati rice with a vibrant squeeze of lime.

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NUTRITION

Protein

50.0g

Fat

22.8g

Carbs

34.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.25 cup full-fat coconut milk

1 tsp ghee

0.5 cup red bell pepper

1 cup baby spinach

1 tbsp red curry paste

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lime juice

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PREPARATION

1
Heat the ghee in a large skillet over medium-high heat until melted and shimmering.
2
Add the diced chicken breast, sea salt, and black pepper to the pan, searing until the edges are golden brown.
3
Stir in the minced garlic, grated ginger, and red curry paste, cooking for one minute until the aromatics are fragrant.
4
Pour in the full-fat coconut milk and add the sliced red bell peppers, bringing the mixture to a gentle simmer.
5
Lower the heat to medium-low and stir in the baby spinach until just wilted and the sauce has thickened slightly.
6
Serve the creamy chicken curry over the warm cooked basmati rice and finish with a fresh squeeze of lime juice.