Thai Inspired Coconut Chicken with Spinach and Mushrooms
Infuse your dinner routine with the vibrant flavors of this Thai Inspired Coconut Chicken with Spinach and Mushrooms. Juicy, seared chicken thighs are simmered to perfection in a luscious, aromatic sauce made with creamy coconut milk, red curry paste, and a hint of fresh ginger. Tender mushrooms and nutrient-packed baby spinach add hearty texture and a pop of color, while a squeeze of lime juice and a splash of fish sauce elevate the dish with tangy, umami notes. Finished with fresh cilantro and served over fragrant jasmine rice, this one-pan wonder is perfect for busy weeknights or an easy yet impressive dinner. Ready in just 45 minutes, this recipe effortlessly brings the essence of Thai cuisine to your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 14 ounces coconut milk
- 0.5 cup low-sodium chicken broth
- 8 ounces mushrooms, sliced
- 5 cups baby spinach
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 0.25 cup fresh cilantro, chopped
- 4 cups cooked jasmine rice
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken thighs to the skillet and sear on each side for 3-4 minutes until golden brown. Remove the chicken thighs and set them aside (they will finish cooking later).
In the same skillet, add the sliced onion and sauté for 2-3 minutes until softened.
Stir in the minced garlic, grated ginger, and red curry paste. Cook for 1-2 minutes until fragrant.
Pour in the coconut milk and chicken broth, stirring to combine the curry paste into the liquid.
Return the chicken thighs to the skillet, reduce the heat to medium-low, and let simmer for 10 minutes.
Add the sliced mushrooms and continue to simmer for an additional 5 minutes until the chicken is fully cooked and the mushrooms are tender.
Stir in the baby spinach and cook for 1-2 minutes until wilted.
Season the dish with fish sauce and lime juice, adjusting to taste.
Garnish with fresh chopped cilantro.
Serve hot with cooked jasmine rice on the side.
Nutrition Facts
Calories |
2423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.2 g | 96% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 4819 mg | 210% | |
| Total Carbohydrate | 295.4 g | 107% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 41.2 g | ||
| Protein | 141.3 g | 283% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 401 mg | 31% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2828 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
