Thai-Inspired Coconut Chicken With Spinach and Mushrooms |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. Ingredients:
1 (13 1/2 ounce) can light unsweetened coconut milk |
1 tablespoon sliced fresh ginger (about a 2 inch piece) |
1 -2 garlic clove |
1 small onion, chopped coarse |
1 lime, juice and zest of |
1/2 teaspoon red pepper flakes (or to taste) |
2 teaspoons paprika |
1 teaspoon curry powder |
1/2 teaspoon salt |
1 1/2 lbs boneless skinless chicken breasts, cut into bite size pieces |
1 cup mushroom |
1 -2 tablespoon oyster sauce or 1 -2 tablespoon fish sauce |
1 (6 ounce) package baby spinach |
1/2 cup fresh basil leaf, cut into strips |
1/2 teaspoon 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.
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