Thai-Inspired Coconut Chicken With Spinach And Mush

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Thai-Inspired Coconut Chicken With Spinach And Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions