Best 4 Coconut Spinach Chicken Recipes
Tantalize your taste buds with a culinary journey to Southeast Asia with our delectable Coconut Spinach Chicken recipe. This dish seamlessly blends the vibrant flavors of coconut milk, aromatic spices, and tender chicken, resulting in a symphony of taste that will leave you craving for more. Accompany this main course with a medley of equally enticing side dishes, including fluffy Jasmine rice, a refreshing cucumber salad, and crunchy stir-fried vegetables. Indulge in a complete and satisfying meal that captures the essence of Southeast Asian cuisine, offering a harmonious balance of flavors and textures.
Here are our top 4 tried and tested recipes!
COCONUT CREAMED SPINACH
Mellow, silky, and melt-in-your mouth tasty, this coconut creamed spinach is a definite crowd pleaser.
Provided by lutzflcat
Categories Spinach Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium heat. Add the mushrooms, shallot, and garlic and cook, stirring occasionally, until soft and fragrant, about 3 minutes.
- Gradually add spinach by handfuls, stirring until it wilts. Continue until all the spinach is in the skillet, about 5 minutes.
- Gradually pour in coconut milk and vinegar and bring to a simmer. Simmer until mixture thickens, 4 to 5 minutes.
- Season with salt, pepper, and a sprinkle of freshly ground nutmeg. Serve immediately.
Nutrition Facts : Calories 173.6 calories, Carbohydrate 7.8 g, Fat 15.7 g, Fiber 2.5 g, Protein 4 g, SaturatedFat 11.2 g, Sodium 58.5 mg
CREAMY CURRIED CHICKEN
This is a big hit in our house. My young son and daughter gobble it up. With its irresistible blend of curry and sweet coconut milk, it'll become a favorite with your family, too. -Tracy Simiele, Chardon, Oh
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink. , Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Add spinach and tomato; cook 2-3 minutes longer or until spinach is wilted. Serve with rice.
Nutrition Facts : Calories 508 calories, Fat 27g fat (19g saturated fat), Cholesterol 63mg cholesterol, Sodium 541mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 4g fiber), Protein 29g protein.
COCONUT CHICKEN CURRY
Curry powder is stirred into this braise only during the last minute of cooking, delivering a bright hit of spice on top of the paprika and turmeric mellowed into the slow-simmered chicken. This dish from "Burma Superstar" by Desmond Tan and Kate Leahy (Ten Speed Press, 2017), needs time on the stove but not much attention, and gets even better after resting in the fridge, making it an ideal weeknight meal that can last days. There's plenty of coconut milk broth to spoon over rice or noodles. At his restaurant, Burma Superstar in Oakland, Calif., Mr. Tan also serves this with platha, a buttery, flaky Burmese flatbread, for dipping.
Provided by Genevieve Ko
Categories dinner, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Trim the chicken thighs of excess fat and cut into 1/2- to 1-inch pieces; transfer to a bowl. Add the paprika, turmeric and salt, and use your hands to mix well. Let the chicken marinate at room temperature while you prepare the other ingredients, or cover and refrigerate overnight.
- In a large pot, heat the oil over medium-high. Stir in the onions, lower the heat to medium-low and cook gently, stirring often to prevent scorching, until tender and translucent, 8 to 10 minutes. Add the garlic and continue to cook, stirring often, until most of the water from the onions has been cooked out and a glossy layer of oil has risen to the surface, about 5 minutes more.
- Add the marinated chicken and stir to release the spices into the onion. Pour in the coconut milk and bring to a near boil. Let the coconut milk simmer briskly for about 4 minutes to thicken a bit. Lower the heat to medium-low and add the fish sauce. Stir in 1 1/2 cups water and bring to a near boil. The broth will thin out as the chicken starts to release its juices.
- Lower to a gentle simmer and cook, stirring occasionally, until the chicken is tender, 30 to 45 minutes. Droplets of paprika-red oil will rise to the surface. Stir in the curry powder and cayenne, simmer briefly and remove from the heat.
- If time permits, let the curry sit for at least 20 minutes before serving. This allows the chicken to soak in more flavors as the curry cools. Bring to a simmer again right before serving and taste, adding more salt or fish sauce if desired. Serve over rice or noodles, with bowls of cilantro and lime wedges.
THAI-INSPIRED COCONUT CHICKEN WITH SPINACH AND MUSHROOMS
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.
Provided by little_wing
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 417.4, Fat 23.8, SaturatedFat 19.4, Cholesterol 98.8, Sodium 864.4, Carbohydrate 9.7, Fiber 2.3, Sugar 1.6, Protein 43.8
Tips:
- Prep your ingredients: Before you start cooking, make sure all your ingredients are prepped and measured. This will help you stay organized and prevent any scrambling during the cooking process.
- Use fresh ingredients: Fresh ingredients will give your dish the best flavor. If possible, use organic ingredients to avoid any pesticides or herbicides.
- Don't overcrowd the pan: When cooking the chicken, make sure not to overcrowd the pan. This will prevent the chicken from cooking evenly.
- Cook the chicken until it's cooked through: Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (74°C).
- Add the spinach at the end: Spinach wilts quickly, so add it to the pan towards the end of the cooking process. This will help it retain its vibrant green color and nutrients.
- Season to taste: Taste the dish before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or chili powder to taste.
Conclusion:
Coconut spinach chicken is a delicious and healthy dish that is perfect for a weeknight meal. It's easy to make and can be tailored to your own taste preferences. With its creamy coconut sauce, tender chicken, and wilted spinach, this dish is sure to be a hit with the whole family. So next time you're looking for a quick and easy meal, give coconut spinach chicken a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
