Thai Chicken With Spinach

Name: Thai Chicken With Spinach
Ingredients: 1 (13 1/2 ounce) can coconut milk; 4 garlic cloves, minced; 2 -3 tablespoons gingerroot, minced; 2 tablespoons paprika; 2 tablespoons soy sauce; 2 teaspoons lime zest, grated; 2 teaspoons fish sauce (nam pla); 1/2 teaspoon crushed red pepper flakes; 1/2 lb boneless skinless chicken breasts (4) or 1/2 lb boneless skinless chicken thighs (6); 8 ounces fresh spinach; 6 tablespoons cilantro, chopped; 2 teaspoons dark sesame oil; 2 tablespoons brown sugar, packed; 1 teaspoon salt; 8 teaspoons unsweetened dried shredded coconut, lightly toasted

15 ingredients

7 steps

Ingredients

1 (13 1/2 ounce) can coconut milk
4 garlic cloves, minced
2 -3 tablespoons gingerroot, minced
2 tablespoons paprika
2 tablespoons soy sauce
2 teaspoons lime zest, grated
2 teaspoons fish sauce (nam pla)
1/2 teaspoon crushed red pepper flakes
1/2 lb boneless skinless chicken breasts (4) or 1/2 lb boneless skinless chicken thighs (6)
8 ounces fresh spinach
6 tablespoons cilantro, chopped
2 teaspoons dark sesame oil
2 tablespoons brown sugar, packed
1 teaspoon salt
8 teaspoons unsweetened dried shredded coconut, lightly toasted

Directions

1

Mix the first 8 ingredients and simmer in large pan, stirring now and then about 8-10 minutes or until slightly thickened.
2

Add chicken, reduce heat and simmer, covered, until chicken is cooked, about 10 minutes.
3

Add spinach, cilantro, sesame oil, brown sugar and salt.
4

Continue to simmer, uncovered until spinach wilts.
5

Transfer to serving dish and garnish with toasted coconut.
6

~***This makes a lot of sauce, you can easily add 2 more chicken breasts***~.
7

Serve with jasmine rice.