Velvet Coconut & Ginger Chicken with Blistered Green Beans

Tender chicken pieces simmered in a creamy, savory sauce rich with ginger and coconut, paired with perfectly blistered green beans. A subtly flavorful and comforting low-carb Thai-inspired dish.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 2
• Cuisine: Thai
• Difficulty: Easy
• Cost: $5.87/serving

Dietary

• Dairy-Free
• Nut-Free
• Low-Carb
• High-Protein

Tags

• sauté
• boil
• healthy
• comfort food
• savory
• fresh

Ingredients

• 1 tablespoon coconut oil
• 1 pound chicken thighs (boneless, skinless, cut into 1-inch pieces)
• 1 fresh ginger (1 inch, peeled and minced)
• 2 clove garlic (minced)
• 1 can full-fat coconut milk
• 0.5 cup chicken broth
• 1 tablespoon fish sauce
• 1 teaspoon low-sodium soy sauce
• 0.5 teaspoon erythritol
• 0.5 pound fresh green beans (trimmed)
• 1 tablespoon olive oil
• 0.25 teaspoon salt
• 1 tablespoon fresh cilantro (chopped, for garnish)

Instructions

1. Heat 1 tablespoon coconut oil in a medium pot or deep skillet over medium heat. Add the chicken thighs and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken and set aside.
2. Add the minced fresh ginger and minced garlic to the same pot. Sauté for 1-2 minutes until fragrant.
3. Pour in the full-fat coconut milk and chicken broth. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pot. Return the chicken to the pot.
4. Stir in the fish sauce, low-sodium soy sauce, and optional erythritol. Reduce heat to low, cover, and simmer for 10-15 minutes, or until chicken is tender and cooked through.
5. While the chicken simmers, prepare the green beans: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the trimmed fresh green beans and 1/4 teaspoon salt. Cook, stirring occasionally, for 5-8 minutes until the green beans are tender-crisp and slightly blistered.
6. Serve the velvet coconut and ginger chicken directly from the pot, topped with optional fresh cilantro. Serve alongside the blistered green beans.

Notes

For a bit more spice, add a pinch of red pepper flakes with the ginger and garlic. Using chicken thighs adds more flavor and richness than breast meat.

Nutrition (per serving)

• Calories: 781
• Protein: 56.2 g
• Carbohydrates: 17 g
• Fat: 56.5 g
• Fiber: 2.2 g
• Sodium: 1554 mg
• Saturated Fat: 40.9 g
• Sugar: 10.1 g
• Cholesterol: 192 mg