Thai-Inspired Coconut Chicken With Spinach and Mushrooms

Recipe by little_wing
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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