Dairy-Free Ayam Merah
Savor the vibrant flavors of Southeast Asia with Dairy-Free Ayam Merah, a bold and aromatic chicken dish that's perfect for a wholesome family dinner. This dairy-free version of the traditional Malaysian favorite combines tender, simmered chicken thighs with a rich, spiced tomato sauce infused with fragrant lemongrass, ginger, and red chilies. Coconut oil lends its subtle creaminess, while palm sugar and soy sauce balance the heat with hints of sweetness and umami. Ready in just an hour, this gluten-free, dairy-free delight pairs beautifully with steamed rice or flatbread, making it an irresistible addition to your weeknight rotation. Bursting with fresh herbs and vibrant spices, Dairy-Free Ayam Merah is a celebration of flavor you won’t want to miss. Perfect for those searching for allergen-friendly Southeast Asian recipes!
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Recipe Information
Ingredients
- 500 grams boneless chicken thighs
- 2 large red onions
- 4 garlic cloves
- 1 inch piece ginger
- 4 red chilies
- 1 stalk lemongrass
- 3 tablespoons coconut oil
- 400 grams canned tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- 2 tablespoons palm sugar
- 1 teaspoon salt
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 200 ml water
- 2 tablespoons, chopped fresh cilantro
Instructions
Thinly slice the red onions and set aside.
Peel and roughly chop the garlic and ginger.
Remove the seeds from the red chilies and roughly chop them.
Bruise the lemongrass stalk by giving it a few gentle whacks with a rolling pin or the back of a knife to release its flavor.
In a blender, combine the garlic, ginger, red chilies, and lemongrass with a bit of water to form a smooth paste.
Heat the coconut oil in a large pan or wok over medium heat.
Add the sliced onions to the pan and sauté until they become translucent and start to caramelize, about 5-7 minutes.
Stir in the spice paste and cook for 3-4 minutes until fragrant.
Add the canned tomatoes and tomato paste to the pan, stirring to combine.
Increase the heat to medium-high and allow the mixture to simmer for 5 minutes until it thickens slightly.
Add the chicken thighs to the pan, coating them well in the sauce.
Season with soy sauce, palm sugar, salt, coriander powder, and turmeric powder.
Pour in the water, bring the mixture to a gentle boil, and then reduce the heat to low.
Cover the pan and simmer for 20-30 minutes, stirring occasionally, until the chicken is cooked through and tender.
Taste and adjust seasoning if necessary.
Garnish the dish with chopped cilantro before serving.
Serve hot with steamed rice or bread of your choice.
Nutrition Facts
Calories |
1940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.0 g | 141% | |
| Saturated Fat | 53.1 g | 266% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 533 mg | 178% | |
| Sodium | 4032 mg | 175% | |
| Total Carbohydrate | 96.6 g | 35% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 61.8 g | ||
| Protein | 145.6 g | 291% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 399 mg | 31% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 4224 mg | 90% | |
*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.
