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 small onion, chopped coarse
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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 -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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1 -2 garlic clove
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1 cup mushroom
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1 lime, juice and zest of
Instructions
- 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.