THAI INSPIRED CHICKEN WITH SPINACH AND MUSHROOMS IN COCONUT MILK

INGREDIENTS:

  • 2 cups spinach leaves
  • 1 cup slices baby Bella mushrooms
  • 1/2 cup chopped onions
  • 2 tsp JGM Products paprika
  • 1 tsp JGM Products medium hot curry
  • 1 tsp JGM Products cayenne pepper
  • 1 1/2 tsp salt
  • 1/2 JGM Products black pepper
  • 11/2 tbsp oyster sauce
  • 1 lb chicken chunks
  • 2 tbsp coconut milk powder
  • 2 cups boiling water
  • 2 tbsp vegetable oil

METHOD:

  1. Combine coconut milk powder and boiling water. Set aside.
  2. Heat oil in pan on medium heat.
  3. Add cayenne pepper, curry powder and paprika.
  4. Stir until mixture starts bubbling.
  5. Add chicken chunks and toss to coat pieces with the spices.
  6. Add mushrooms and onions.
  7. Add coconut milk to pan.
  8. Mix all ingredients well.
  9. Cook for 2 mins with pan covered.
  10. Remove lid.
  11. Add salt, black pepper and oyster sauce
  12. Cook until most of the water has evaporated.
  13. Add spinach leaves
  14. Reduce heat.
  15. Cook for a few seconds.
  16. Remove from heat.
  17. TIME TO EAT! πŸ™‚

COOKING VIDEO CAN BE FOUND ON:Β https://youtu.be/JdrdJTkI920

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s