Thai-Inspired Coconut Chicken With Spinach and Mushrooms Recipe - Food.com
"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
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1 (13 1/2 ounce) can light unsweetened coconut milk
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1 tablespoon sliced fresh ginger (about a 2 inch piece)
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1 -2 garlic clove
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1 small onion, chopped coarse
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1 lime, juice and zest of
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1/2 teaspoon red pepper flakes (or to taste)
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2 teaspoons paprika
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1 teaspoon curry powder
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1/2 teaspoon salt
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1 1/2 lbs boneless skinless chicken breasts, cut into bite size pieces
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1 cup mushroom
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1 -2 tablespoon oyster sauce or 1 -2 tablespoon fish sauce
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1 (6 ounce) package Baby Spinach
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1/2 cup fresh basil leaf, cut into strips
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1/2 teaspoon salt
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cooked rice
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