Thai-Inspired Coconut Chicken With Spinach And Mushrooms - cooking recipe

Ingredients

1 (13 1/2 ounce) can light unsweetened coconut milk
1 tablespoon sliced fresh ginger (about a 2 inch piece)
1 -2 garlic clove
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 1 -2 tablespoon fish sauce
1 (6 ounce) package Baby Spinach
1/2 cup fresh basil leaf, cut into strips
1/2 teaspoon salt
cooked rice

Preparation

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.