Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Chicken simmered in coconut milk with ginger and green beans.
Equipment: Large saucepan or casserole
Measures and names
Ingredients
- 1 tbsp coconut oil
- 1 onion, sliced
- 5 garlic cloves, crushed
- 5 cm root ginger, cut into matchsticks
- 800 g chicken thighs, cut into large chunks
- 2 tbsp fish sauce (patis)
- 400 ml full-fat coconut milk
- 200 g green beans, trimmed
- Black pepper, to taste
Optional extras
- 2 red chillies, sliced
Method
- Heat the oil in a large pan. Cook the onion, garlic and ginger for 3 to 4 minutes, until softened and fragrant.
- Add the chicken and brown for 5 to 6 minutes.
- Stir in the fish sauce, then pour in the coconut milk. Bring to a gentle simmer.
- Cook uncovered for 20 minutes, stirring now and then, until the sauce has thickened and the chicken is tender.
- Add the green beans and chillies and simmer for 5 minutes more. Season with black pepper and serve.
Swaps and tips
Squash is traditional but higher in carbohydrate, so green beans are used here. Do not let the coconut milk boil hard or it can split. Leftovers keep for 3 days and reheat gently.
Add carbs for the family (optional)
For the family, serve over steamed rice. Keep the on-plan portion as it is, or serve over cauliflower rice.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 37 g | 9 g | 3 g | 41 g | 561 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
