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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 222.67 Kcal (932 kJ) | ||
| Calories from fat | 63.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.08g | 11% | |
|---|---|---|---|
| Cholesterol | 100.34mg | 33% | |
| Sodium | 1325.29mg | 55% | |
| Potassium | 694.16mg | 15% | |
| Total Carbs | 7.06g | 2% | |
| Sugars | 1.78g | 7% | |
| Dietary Fiber | 2g | 8% | |
| Protein | 35.72g | 71% | |
| Vitamin C | 10.2mg | 17% | |
| Iron | 1.2mg | 7% | |
| Calcium | 40.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 88.4 Kcal (370 kJ) | ||
| Calories from fat | 25.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.81g | 11% | |
|---|---|---|---|
| Cholesterol | 39.83mg | 33% | |
| Sodium | 526.11mg | 55% | |
| Potassium | 275.57mg | 15% | |
| Total Carbs | 2.8g | 2% | |
| Sugars | 0.71g | 7% | |
| Dietary Fiber | 0.79g | 8% | |
| Protein | 14.18g | 71% | |
| Vitamin C | 4mg | 17% | |
| Iron | 0.5mg | 7% | |
| Calcium | 16mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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