Best Thai Inspired Coconut Chicken With Spinach And Mushrooms Recipe Foodcom Recipes

THAI CHICKEN WITH SPINACH

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.

THAI COCONUT CHICKEN AND RICE

Steps:

• In the bottom of a pot, stir together the red curry paste and a little coconut milk to combine.
• Saute the chicken until cooked through.
• Add the rest of the ingredients and simmer 10 minutes or so, or until the peas are cooked and the sauce has reduced and thickened to desired consistency.
• Serve over hot cooked basmati or white rice.
• (I have added about a quart of chicken broth to this base recipe to make soup- adding thinly sliced mushrooms and scallions) Serve with wedges of lime.

SMOTHERED CHICKEN WITH SPINACH AND MUSHROOMS

Steps:

• Preheat oven to 350ºF and coat a 9 x 13" pan with olive oil.
• Saute onion until it starts to caramelize then add mushrooms and saute until they start to brown.
• In a small bowl, mix the neufchatel cheese (light cream cheese) and packet of Zesty Italian Dressing mix together until it is well blended.
• Place the chicken breasts in bottom of 9 x 13" pan.
• Divide cream cheese mixture into four even portions and spread on top of each chicken breast.
• Cover contents of the pan with the entire 8 oz bag of fresh spinach (uncooked).
• Evenly distribute the onion and mushroom mixture over the top of the spinach.
• Add salt and pepper to taste.
• Cover with the shredded mozzarella, provolone, and parmesan blend cheese.
• Bake in the oven for about 30 minutes and check that internal temperature of largest breast is 170ºF.
• Serve with a nice risotto or rice pilaf.

OPRAH'S THAI CHICKEN COCONUT CURRY SOUP

Steps:

• In a large heavy-bottom pot over high heat, combine chicken stock, garlic, ginger, curry paste, coriander, cumin, peppercorns and cilantro.
• Bring to a boil; reduce heat and simmer 30 minutes.
• Strain broth over a bowl through a fine-mesh sieve; discard solids.
• Return broth to pot; add coconut milk, shallots, mushrooms and chicken.
• Return to a boil, then reduce heat to a simmer and cook until chicken is cooked through, 5 to 7 minutes.
• In a small bowl, combine fish sauce, lime juice, brown sugar and jalapeño, if desired; stir until sugar is dissolved, then add mixture to soup.
• Garnish with tomato, coconut shavings and cilantro; serve hot.

FOOD NETWORK THAI CHICKEN SOUP

Steps:

• Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.
• Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes. Add the chicken and simmer until just cooked through, about 3 more minutes. Stir in the lime juice and cilantro. Add more fish sauce and lime juice, if desired.