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cambodian

Khmer Red Curry With Chicken And Sweet Potato

This simmered dish pairs boneless skinless chicken thigh, bite-size pieces with Cambodian red curry paste, sweet potato, peeled and 2 cm cubes and coconut milk. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Medium
Balanced High satiety Heart friendly Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

28 g Protein
70 g Carbohydrates
30 g Fat
6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 91g boneless skinless chicken thigh, bite-size pieces 110 kcal
  • 117g coconut milk 230 kcal
  • 78g water 0 kcal
  • 19g Cambodian red curry paste 34 kcal
  • 117g sweet potato, peeled and 2 cm cubes 101 kcal
  • 52g green beans, cut into 3 cm pieces 16 kcal
  • 6g fish sauce 2 kcal
  • 5g palm sugar 19 kcal
  • 6g lime juice 2 kcal
  • 104g cooked jasmine rice 135 kcal

Cooking instructions

  1. Cambodian red curry paste
    Toast the red curry paste in a small pot over medium heat for 1 minute until fragrant.
  2. coconut milkwaterCambodian red curry paste
    Add coconut milk and water, whisk to dissolve the paste, and bring to a gentle simmer.
  3. boneless skinless chicken thighsweet potato
    Add chicken thigh and sweet potato; simmer 10-12 minutes, stirring occasionally, until the sweet potato is tender and chicken is cooked through.
  4. green beansfish sauce
    Stir in green beans and fish sauce; simmer 2-3 minutes until beans are crisp-tender.
  5. palm sugarlime juice
    Taste and balance with palm sugar and lime juice.
  6. cooked jasmine rice
    Serve hot over cooked jasmine rice.

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