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Thai-Inspired Coconut Chicken With Spinach and Mushrooms

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“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.”

Ingredients Nutrition


  1. Saute chicken and mushrooms together until chicken is browned and mushrooms are tender. Set aside.
  2. Puree 1/2 cup coconut milk, ginger, garlic, onion, lime juice and zest, pepper flakes, paprika, and curry powder in blender or food processor.
  3. Heat mixture in skillet over med-high heat.
  4. Cook 1-2 minutes or until mixture thickens and turns a brighter red.
  5. Add chicken and mushrooms, remaining coconut milk, and oyster sauce and bring to a boil.
  6. Reduce heat to low and simmer, uncovered, 8-10 minutes, until chicken is done.
  7. Stir in spinach, basil and salt, cover and heat through.
  8. Serve over rice.

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