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.

Dinner

Easy

Balanced High satiety Gluten free

Set your calorie target 650 kcal

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

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