Thai Inspired Coconut Chicken With Spinach And Mushrooms Recette

Craving that authentic Thai coconut chicken soup but short on time? This 20-minute recipe delivers incredible flavor without the lemongrass hunt! A quick and easy fusion dish, perfectly balancing creamy coconut milk with savory chicken, earthy mushrooms, and vibrant spinach. Serve over rice for a complete and satisfying meal. Get ready for a taste of Thailand in your kitchen!

Préparation 15 min

Cuisson 20 min

Calories 417.4 kcal

Protéines 87g

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Thai Inspired Coconut Chicken With Spinach And Mushrooms

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Thai Inspired Coconut Chicken With Spinach And Mushrooms

1 cup unsweetened coconut milk, divided
1 inch fresh ginger, peeled and roughly chopped
2 cloves garlic, minced
1/4 cup red onion, finely chopped
1 tablespoon lime juice and 1 teaspoon lime zest
1/4 teaspoon red pepper flakes
1/2 teaspoon paprika
1 tablespoon curry powder
1/2 teaspoon salt
1 pound boneless, skinless chicken breasts
8 ounces cremini mushrooms, sliced
1 tablespoon oyster sauce
5 ounces fresh spinach
1/4 cup fresh basil, chopped
Cooked rice, for serving
1 tablespoon oil

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Comment préparer Thai Inspired Coconut Chicken With Spinach And Mushrooms

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces, and 8 ounces cremini mushrooms, sliced. Cook until chicken is browned and mushrooms are tender, about 5-7 minutes.
Remove chicken and mushrooms from skillet and set aside.
In a blender or food processor, combine 1/2 cup coconut milk, 1 inch ginger (peeled and roughly chopped), 2 cloves garlic (minced), 1/4 cup red onion (finely chopped), 1 tablespoon lime juice, 1 teaspoon lime zest, 1/4 teaspoon red pepper flakes, 1/2 teaspoon paprika, and 1 tablespoon curry powder. Blend until smooth.
Pour the blended mixture into the same skillet and heat over medium-high heat.
Cook for 1-2 minutes, or until the mixture thickens and turns a brighter red.
Add the cooked chicken and mushrooms, 1/2 cup remaining coconut milk, and 1 tablespoon oyster sauce to the skillet. Bring to a boil.
Reduce heat to low, and simmer uncovered for 8-10 minutes, or until the chicken is cooked through.
Stir in 5 ounces fresh spinach, 1/4 cup fresh basil (chopped), and 1/2 teaspoon salt. Cover and heat through until spinach wilts, about 1-2 minutes.
Serve immediately over cooked rice.

Nutrition Information (Approximate per serving)

Sodium

36 g

Sugar

Fat

97g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Very Low Carbs Main Dish Poultry Asian Thai Chicken Dietary Low Calorie Low Carb Low In Something Meat Chicken Breasts

Questions fréquentes

Combien de temps faut-il pour préparer Thai Inspired Coconut Chicken With Spinach And Mushrooms ?

Thai Inspired Coconut Chicken With Spinach And Mushrooms prend environ 35 minutes du début à la fin — environ 15 minutes de préparation et 20 minutes de cuisson.

Combien de calories contient Thai Inspired Coconut Chicken With Spinach And Mushrooms ?

Thai Inspired Coconut Chicken With Spinach And Mushrooms contient environ 417.4 calories par portion, avec environ 87 g de protéines, 3 g de glucides et 36 g de lipides.

De quels ingrédients ai-je besoin pour Thai Inspired Coconut Chicken With Spinach And Mushrooms ?

Les principaux ingrédients de Thai Inspired Coconut Chicken With Spinach And Mushrooms sont Unsweetened Coconut Milk, Fresh Ginger, Garlic Clove, Onion, Lime, Juice And Zest Of, Red Pepper Flakes. Consultez la liste complète avec les quantités ci-dessus.