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cambodian

Coconut Braised Chicken With Sweet Potato And Long Beans

This braised dish pairs boneless skinless chicken thigh, bite-size pieces with coconut milk, sweet potato, peeled and diced and long beans, cut into 2-inch pieces. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

32 g Protein
48 g Carbohydrates
39 g Fat
8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 120g boneless skinless chicken thigh, bite-size pieces 145 kcal
  • 127g coconut milk 250 kcal
  • 141g sweet potato, peeled and diced 121 kcal
  • 85g long beans, cut into 2-inch pieces 26 kcal
  • 6g garlic, minced 9 kcal
  • 21g shallot, sliced 15 kcal
  • 8g fish sauce 3 kcal
  • 4g palm sugar 15 kcal
  • 7g vegetable oil 62 kcal
  • 85g water 0 kcal

Cooking instructions

  1. garlicshallotvegetable oil
    Heat vegetable oil in a small pot over medium heat. Add garlic and shallot; cook 1 minute until fragrant.
  2. boneless skinless chicken thigh
    Add chicken and sear lightly for 2 to 3 minutes.
  3. coconut milksweet potatolong beanswater
    Add sweet potato and long beans, then pour in coconut milk and water. Bring to a gentle simmer.
  4. sweet potatofish saucepalm sugar
    Season with fish sauce and palm sugar. Simmer uncovered until sweet potato is tender and sauce slightly thickens, about 14 to 18 minutes.
  5. fish sauce
    Taste and adjust salt with a small extra splash of fish sauce. Turn off heat and rest 2 minutes.
  6. boneless skinless chicken thighfish saucevegetable oil
    Serve hot with the braising sauce spooned over the chicken and vegetables.

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