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    You are in: Home / Recipes / Thai-Inspired Coconut Chicken With Spinach and Mushrooms Recipe
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    Thai-Inspired Coconut Chicken With Spinach and Mushrooms

    Thai-Inspired Coconut Chicken With Spinach and Mushrooms. Photo by cookiedog

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    little_wing's Note:

    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.

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    Units: US | Metric


    1. 1
      Saute chicken and mushrooms together until chicken is browned and mushrooms are tender. Set aside.
    2. 2
      Puree 1/2 cup coconut milk, ginger, garlic, onion, lime juice and zest, pepper flakes, paprika, and curry powder in blender or food processor.
    3. 3
      Heat mixture in skillet over med-high heat.
    4. 4
      Cook 1-2 minutes or until mixture thickens and turns a brighter red.
    5. 5
      Add chicken and mushrooms, remaining coconut milk, and oyster sauce and bring to a boil.
    6. 6
      Reduce heat to low and simmer, uncovered, 8-10 minutes, until chicken is done.
    7. 7
      Stir in spinach, basil and salt, cover and heat through.
    8. 8
      Serve over rice.

    Ratings & Reviews:

    • on July 07, 2008


      I made this for the ZWT family picks and really enjoyed the combination of the spinach and sauce. I had to use full-fat coconut milk because it was what I had on hand, quartered the mushrooms, and otherwise followed the directions. Thanks little_wing!

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    • on July 05, 2008


      This is a great recipe. Even picky DH came into the kitchen asking what smelled so delicious! I used oyster sauce, and although it called for whole mushrooms, I sliced mine. I think DH had seconds! Thanks, Little_wing! Made for ZWT4 Zingo.

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    • on March 30, 2008


      AWESOME! You should be proud of this recipe! It really captures that Thai flavor. I made it as directed with regular coconut milk and the fish sauce. We enjoyed it with rice. The only thing I think I could live without next time is the spinach but that is just my personal tastes. The mushrooms and sauce were to die for! Freddy Cat says hi! Made for Recipe Swap #14, the Jolly Jumbucks team!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Thai-Inspired Coconut Chicken With Spinach and Mushrooms

    Serving Size: 1 (370 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 417.4
    Calories from Fat 214
    Total Fat 23.8 g
    Saturated Fat 19.4 g
    Cholesterol 98.7 mg
    Sodium 864.3 mg
    Total Carbohydrate 9.7 g
    Dietary Fiber 2.2 g
    Sugars 1.5 g
    Protein 43.7 g

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