Best Thai Chicken With Spinach Recipes

Thai-Inspired Coconut Chicken With Spinach and Mushrooms image

Provided by little_wing

Time 20m

Yield 4 serving(s)

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.

Nutrition Facts : Calories 417.4, Fat 23.8, SaturatedFat 19.4, Cholesterol 98.8, Sodium 864.4, Carbohydrate 9.7, Fiber 2.3, Sugar 1.6, Protein 43.8

Thai Chicken With Spinach image

Provided by HelenG

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

1 (13 1/2 ounce) can coconut milk
4 garlic cloves, minced
2 -3 tablespoons gingerroot, minced
2 tablespoons paprika
2 tablespoons soy sauce
2 teaspoons lime zest, grated
2 teaspoons fish sauce (nam pla)
1/2 teaspoon crushed red pepper flakes
1/2 lb boneless skinless chicken breasts (4) or 1/2 lb boneless skinless chicken thighs (6)
8 ounces fresh spinach
6 tablespoons cilantro, chopped
2 teaspoons dark sesame oil
2 tablespoons brown sugar, packed
1 teaspoon salt
8 teaspoons unsweetened dried shredded coconut, lightly toasted

Steps:

Mix the first 8 ingredients and simmer in large pan, stirring now and then about 8-10 minutes or until slightly thickened.
Add chicken, reduce heat and simmer, covered, until chicken is cooked, about 10 minutes.
Add spinach, cilantro, sesame oil, brown sugar and salt.
Continue to simmer, uncovered until spinach wilts.
Transfer to serving dish and garnish with toasted coconut.
~***This makes a lot of sauce, you can easily add 2 more chicken breasts***~.
Serve with jasmine rice.

Nutrition Facts : Calories 346.2, Fat 22.2, SaturatedFat 17, Cholesterol 32.9, Sodium 1457.7, Carbohydrate 21.8, Fiber 5.3, Sugar 13.9, Protein 19.6