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Nutrition Facts
Serving Size 1 (371g) Recipe makes 4 servings
Calories 417
Calories from Fat 214		(51%)
Amount Per Serving		%DV
	Total Fat 23.8g	36%
	Saturated Fat 19.4g	97%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 98mg		32%
Sodium 864mg		36%
Potassium 1055mg		30%
Total Carbohydrate 9.7g		3%
	Dietary Fiber 2.3g	9%
	Sugars 1.6g
Protein 43.8g		87%
detailed view... how is this calculated?

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Thai-Inspired Coconut Chicken With Spinach and Mushrooms

Recipe #229212 | 20 min | 10 min prep

⁽⁶⁾ RATE IT NOW Print Recipe

By: little_wing
May 21, 2007

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.

SERVES 4 (change servings and units)

Ingredients

1 (13 1/2 ounce) can light unsweetened coconut milk
1 tablespoon sliced fresh ginger (about a 2 inch piece)
1-2 garlic cloves
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 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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Featured Reviews for This Recipe

From: cookiedog

On Jul 7, 2008

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!

0 people found this review helpful

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From: mersaydees

On Jul 5, 2008

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.

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From: Maito

On Feb 1, 2008

This was really good! Nice combo of flavors, and just the right amount of heat. I used Fat Free Coconut Milk (For Recipes), which (surprisingly) worked very well in it! I used about a tablespoon of oil to saute the mushrooms (not listed in the ingredients), omitted both salts, and tripled the mushrooms so that there would be more veggies. Served with brown rice. Great dish!

3 people found this review helpful

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From: Engrossed

On Mar 30, 2008

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!

1 people found this review helpful

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Read all 6 reviews