Enjoy the delicious fusion of soy-ginger and creamy coconut curry in this unique mushroom chicken dish!
This dish is a perfect blend of savory, tangy, and slightly spicy, with layers of warmth from the ginger and curry powder. The combination of chicken, mushrooms, and coconut milk instead of cream makes this dish as healthy as it is delicious. It’s the best of both worlds!
I love whipping this dish up for a quick weeknight meal because it can be executed in just over 30 minutes. It’s also a very convenient one-pot meal, so you won’t be left with tons of dishes to do once you’re done.
Why you will love this Mushroom Chicken recipe…
Coconut Curry Soy-Ginger Mushroom Chicken
Equipment
Ingredients
- 4 chicken thighs or breasts (boneless, skinless)
- 2 tbsp sesame oil
- 8 oz mushrooms (shiitake or cremini work best), sliced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tbsp soy sauce
- 1 tsp curry powder
- 1 can (14 oz) coconut milk
- 1 tbsp red curry paste
- 1 tbsp lime juice
- 2 green onions, sliced (for garnish)
- 1 tbsp cilantro, chopped (optional)
Instructions
Ingredients
- Season the chicken thighs with a pinch of salt and pepper. Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat.
- Sear the chicken for about 5 minutes on each side until golden brown and nearly cooked through. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the remaining tablespoon of sesame oil. Add the curry powder and toast for 1 minute. Toss in the onion, garlic, and ginger and cook for 1 minute until fragrant. Add the mushrooms and sauté for 4-5 minutes until the mushrooms are softened and the onions are translucent. Add the soy sauce and stir to coat the vegetables.
- Pour in the coconut milk and add the red curry paste. Let the sauce simmer for 3-4 minutes, allowing the flavors to meld together.
- Nestle the seared chicken back into the skillet, making sure it’s coated in the creamy coconut curry sauce. Cover the skillet and let everything simmer for 10 minutes until the chicken is cooked through and tender.
- Remove from heat and stir in the fresh lime juice to balance the richness of the coconut milk with a bright, citrusy kick.
- Sprinkle sliced green onions and cilantro on top for a fresh, herby finish. Serve the chicken over jasmine rice or noodles to soak up all the delicious sauce.
Nutrition
Serving Suggestions
This dish is very well-rounded, so all you need to finish it off is to serve it over some fluffy jasmine rice or some rice noodles.
🧑🍳 Expert Tips
Storage Suggestions
Coconut Curry Soy-Ginger Mushroom Chicken FAQs
When should I add the curry powder to a recipe?
You should always add your curry powder (or any other dried spices) first, so it has time to toast before adding the rest of your ingredients. Adding it later in the dish will leave you with the unpleasant taste of raw spices.
Is mushroom a carb or a protein?
Mushrooms contain both carbs and protein in small quantities. One cup of mushrooms contains around 1-2 grams of protein. They also contain an indigestible carbohydrate called chitin. They are low in sodium and contain almost no cholesterol or fat.
Is mushroom healthier than chicken?
When eaten in moderation, both chicken and mushrooms can be part of a balanced, healthy diet. Mushrooms contain more folates than chicken, while chicken contains more protein, vitamin B6 and B12.