Thai-Inspired Coconut Chicken With Spinach And Mushrooms Recipe

Name: Thai-Inspired Coconut Chicken With Spinach And Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (13 1/2 ounce) can light unsweetened coconut milk; 1 tablespoon sliced fresh ginger (about a 2 inch piece); 1 -2 garlic clove; 1 small onion, chopped coarse; 1 lime, juice and zest of; 1/2 teaspoon red pepper flakes (or to taste); 2 teaspoons paprika; 1 teaspoon curry powder; 1/2 teaspoon salt; 1 1/2 lbs boneless skinless chicken breasts, cut into bite size pieces; 1 cup mushroom; 1 -2 tablespoon oyster sauce or 1 -2 tablespoon fish sauce; 1 (6 ounce) package Baby Spinach; 1/2 cup fresh basil leaf, cut into strips; 1/2 teaspoon salt; cooked rice

Servings: persons

1 (13 1/2 ounce) can light unsweetened coconut milk
1 tablespoon sliced fresh ginger (about a 2 inch piece)
1 -2 garlic clove
1 small onion, chopped coarse
1 lime, juice and zest of
1/2 teaspoon red pepper flakes (or to taste)
2 teaspoons paprika
1 teaspoon curry powder
1/2 teaspoon salt
1 1/2 lbs boneless skinless chicken breasts, cut into bite size pieces
1 cup mushroom
1 -2 tablespoon oyster sauce or 1 -2 tablespoon fish sauce
1 (6 ounce) package Baby Spinach
1/2 cup fresh basil leaf, cut into strips
1/2 teaspoon salt
cooked rice

1
Saute chicken and mushrooms together until chicken is browned and mushrooms are tender. Set aside.
2
Puree 1/2 cup coconut milk, ginger, garlic, onion, lime juice and zest, pepper flakes, paprika, and curry powder in blender or food processor.
3
Heat mixture in skillet over med-high heat.
4
Cook 1-2 minutes or until mixture thickens and turns a brighter red.
5
Add chicken and mushrooms, remaining coconut milk, and oyster sauce and bring to a boil.
6
Reduce heat to low and simmer, uncovered, 8-10 minutes, until chicken is done.
7
Stir in spinach, basil and salt, cover and heat through.
8
Serve over rice.

382

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (13 1/2 ounce) can light unsweetened coconut milk, 1 tablespoon sliced fresh ginger (about a 2 inch piece), 1 -2 garlic clove, 1 small onion, chopped coarse, and more.

Yes, Thai-Inspired Coconut Chicken With Spinach And Mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai-Inspired Coconut Chicken With Spinach And Mushrooms

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