Ingredients
-
1
-
1
-
1 - 2
-
1
-
1
-
1/2
-
2
-
1
-
1/2
-
1 1/2
-
1
-
1 - 2
-
1
-
1/2
-
1/2
Directions
Thai-Inspired Coconut Chicken With Spinach and Mushrooms, 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 , 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 sauted/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 , 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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Steps
|
1
Done
|
Saute Chicken and Mushrooms Together Until Chicken Is Browned and Mushrooms Are Tender. Set Aside. |
|
2
Done
|
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
Done
|
Heat Mixture in Skillet Over Med-High Heat. |
|
4
Done
|
Cook 1-2 Minutes or Until Mixture Thickens and Turns a Brighter Red. |
|
5
Done
|
Add Chicken and Mushrooms, Remaining Coconut Milk, and Oyster Sauce and Bring to a Boil. |
|
6
Done
|
Reduce Heat to Low and Simmer, Uncovered, 8-10 Minutes, Until Chicken Is Done. |
|
7
Done
|
Stir in Spinach, Basil and Salt, Cover and Heat Through. |
|
8
Done
|
Serve Over Rice. |
