Ingredients for 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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How to Make 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
6g
Fat
97g
Carbs
3g
