Thai-Inspired Coconut Chicken With Spinach and Mushrooms

Submitted by little_wing

"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."

 

• Ready In: 20mins
• Ingredients: 16
• Serves: 4

ingredients

• 382.71 g can light unsweetened coconut milk
• 14.79 ml sliced fresh ginger (about a 2 inch piece)
• 1-2 garlic clove
• 1 small onion, chopped coarse
• 1 lime, juice and zest of
• 2.46 ml red pepper flakes (or to taste)
• 9.85 ml paprika
• 4.92 ml curry powder
• 2.46 ml salt
• 680.38 g boneless skinless chicken breasts, cut into bite size pieces
• 236.59 ml mushroom
• 14.79-29.58 ml oyster sauce or 14.79-29.58 ml fish sauce
• 170.09 g package Baby Spinach
• 118.29 ml fresh basil leaf, cut into strips
• 2.46 ml salt
• cooked rice

directions

1. Saute chicken and mushrooms together until chicken is browned and mushrooms are tender. Set aside.
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. Heat mixture in skillet over med-high heat.
4. Cook 1-2 minutes or until mixture thickens and turns a brighter red.
5. Add chicken and mushrooms, remaining coconut milk, and oyster sauce and bring to a boil.
6. Reduce heat to low and simmer, uncovered, 8-10 minutes, until chicken is done.
7. Stir in spinach, basil and salt, cover and heat through.
8. Serve over rice.

Reviews

[Marianne E.]

This is a really, really good recipe. I've made it twice. First time I browned the chicken and mushrooms separately. The second time I sautéed/browned them together per the recipe. I much prefer the chicken browned on its own, giving it a nicer firm texture. Flavors are wonderful. I served it over cauliflower rice. My new favorite.

 

[Stephanie Y.]

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!

 

[mersaydees]

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.

 

[Engrossed]

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!

 

[CulinaryQueen]

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!