Thai Inspired Coconut Chicken With Spinach And Mushrooms Food

THAI-INSPIRED COCONUT CHICKEN WITH SPINACH AND MUSHROOMS

Steps:

• 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.

THAI CHICKEN-COCONUT SOUP

Steps:

• Place noodles in a bowl; add enough warm water to cover and let sit until soft, about 15 minutes. Drain. Combine broth, pepper, garlic, ginger, lemon zest, lime zest, lemon juice and 3 tablespoon fish sauce in a medium saucepan. Season with salt. Bring to a simmer, add noodles and cook 3 minutes more. Using tongs, transfer noodles to a bowl and cover with foil to keep warm. Add mushrooms to broth; season with salt, if desired; simmer 3 minutes more. Add chicken and coconut milk and simmer, stirring, until chicken is just cooked, about 3 minutes. Stir in spinach until it begins to wilt, about 1 minute. Add chopped cilantro and season with remaining 1 tablespoon fish sauce. Using tongs, divide noodles among 4 bowls. Ladle soup into bowls and garnish with sprigs of cilantro and slices of pepper.

THAI COCONUT CHICKEN AND RICE

Steps:

• In the bottom of a pot, stir together the red curry paste and a little coconut milk to combine.
• Saute the chicken until cooked through.
• Add the rest of the ingredients and simmer 10 minutes or so, or until the peas are cooked and the sauce has reduced and thickened to desired consistency.
• Serve over hot cooked basmati or white rice.
• (I have added about a quart of chicken broth to this base recipe to make soup- adding thinly sliced mushrooms and scallions) Serve with wedges of lime.