Description
Tender chicken and sweet potato simmered in rich, creamy coconut milk infused with ginger, shallots, and coriander—finished with fish sauce, spinach, and crunchy peanuts. A fragrant, comforting one‑pot meal served over rice.
Ingredients
1 tablespoon coconut oil
1 medium sweet potato, diced
2 shallots, finely diced
2 cm piece fresh ginger, finely diced
1 tablespoon coriander stems, finely chopped (reserve some leaves for garnish)
400 ml coconut milk
300 g chicken pieces (thighs recommended), cut into bite-sized pieces
2 teaspoons fish sauce
1 cup baby spinach leaves
½ cup chopped peanuts
Fresh coriander leaves, for garnish
Steamed rice, for serving
Instructions
- Heat coconut oil in a large frypan over medium heat. Add diced sweet potato, shallots, ginger, and coriander stems. Cook for about 8 minutes until vegetables soften.
- Add coconut milk and chicken. Bring to a simmer, then reduce heat to low. Cook uncovered for 15 minutes, stirring occasionally, until chicken is cooked through and sauce slightly thickens.
- Stir in fish sauce and baby spinach, cooking until spinach wilts.
- Serve over steamed rice. Garnish with chopped peanuts and fresh coriander leaves.
Notes
- Use chicken thighs for juicier texture; adjust time if using breast meat.
- Add chili or curry powder for extra spice.
- Peanuts add crunch—substitute with toasted seeds for nut-free version.
- Finish with a squeeze of lime for brightness.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl with rice
- Calories: 470
- Sugar: 6g
- Sodium: 510mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 85mg
