THAI-INSPIRED COCONUT CHICKEN WITH SPINACH AND MUSHROOMS RECIPE - FOOD.COM

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Thai-Inspired Coconut Chicken With Spinach and Mushrooms Recipe - Food.com image

I love the coconut chicken soup I get at a local Thai restaurant and wanted to try to get something similar at home. Lemongrass is hard to find here, so I played around a bit and I'm pretty proud of how it came out. Quick, easy and tasty! Serve over rice.

Provided by @MakeItYours

Number Of Ingredients 16

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

Steps:

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

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