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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

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     6 Total Reviews

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    • 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!

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    • on March 25, 2008

      Review My Recipe 2008 ~ Wow! This was awesome! Cooked this in my wok and used a stir-fry oil. Instead of the pepper flakes, I used 4 small chili peppers which I roasted first. I also forgot to get some fresh basil so just used a bit of dried. We used a Thai fragrant long grain rice and steamed it. Would definitely make again and would like to add some more veggies to it. Yum yum!

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    • on February 01, 2008

      This was really good! Nice combo of flavors, and just the right amount of heat. I used Fat Free Coconut Milk (For Recipes), which (surprisingly) worked very well in it! I used about a tablespoon of oil to saute the mushrooms (not listed in the ingredients), omitted both salts, and tripled the mushrooms so that there would be more veggies. Served with brown rice. Great dish!

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    • on January 21, 2008

      If you like Thai food you will love this recipe. I used half the onion and instand of fresh ginger I used ground because that is what I had. Thanks for sharing.

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    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
    51%
    Total Fat 23.8 g
    36%
    Saturated Fat 19.4 g
    97%
    Cholesterol 98.7 mg
    32%
    Sodium 864.3 mg
    36%
    Total Carbohydrate 9.7 g
    3%
    Dietary Fiber 2.2 g
    9%
    Sugars 1.5 g
    6%
    Protein 43.7 g
    87%
    Detailed Nutrition Values About Nutrition Info

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