Dairy-Free Ayam Curry
Dive into the rich and aromatic flavors of Dairy-Free Ayam Curry, a vibrant Southeast Asian-inspired dish perfect for those seeking a creamy yet dairy-free curry experience. This recipe features tender chicken thighs simmered in a luscious coconut milk base infused with fragrant spices like turmeric, cumin, and coriander, alongside freshly grated ginger and bruised lemongrass for depth. Kaffir lime leaves, red chilies, and a hint of palm sugar add a perfect balance of zesty, spicy, and slightly sweet notes. Finished with a splash of lime juice and a sprinkle of fresh coriander, this easy-to-make curry is naturally dairy-free, gluten-free, and ready in just under an hour, making it a family-friendly dinner that’s as comforting as it is wholesome. Serve it over jasmine rice or alongside warm flatbreads for a satisfying, vibrant meal that will transport your taste buds straight to the tropics!
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Recipe Information
Ingredients
- 1 kg boneless chicken thighs
- 3 tablespoons coconut oil
- 1 large, finely chopped onion
- 4 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 2 bruised and chopped lemongrass stalks
- 2 chopped red chilies
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 5 kaffir lime leaves
- 400 ml canned coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar
- 2 tablespoons lime juice
- 3 tablespoons, chopped fresh coriander leaves
- 1 teaspoon salt
Instructions
Heat coconut oil in a large skillet over medium heat.
Add the finely chopped onion and sauté until translucent, about 5 minutes.
Add minced garlic, grated ginger, chopped lemongrass, and red chilies. Cook for another 2 minutes, stirring frequently.
Stir in the ground coriander, ground cumin, and turmeric, cooking for 1 minute until fragrant.
Add the chicken pieces to the skillet, stirring to coat them well with the spice mixture.
Pour in the coconut milk and add the kaffir lime leaves.
Bring to a simmer, then turn the heat to low. Cover and cook for 20-25 minutes, or until the chicken is cooked through and tender.
Stir in the fish sauce, palm sugar, and lime juice, adjusting the seasoning with salt to taste.
Remove from heat, discard the kaffir lime leaves, and garnish with fresh chopped coriander leaves before serving.
Nutrition Facts
Calories |
3328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.3 g | 309% | |
| Saturated Fat | 147.0 g | 735% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 867 mg | 289% | |
| Sodium | 5635 mg | 245% | |
| Total Carbohydrate | 108.7 g | 40% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 36.7 g | ||
| Protein | 217.8 g | 436% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 431 mg | 33% | |
| Iron | 39.7 mg | 221% | |
| Potassium | 5030 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
