Keto Ayam Masak Lemak
Indulge in the rich, creamy flavors of **Keto Ayam Masak Lemak**, a low-carb spin on the traditional Malaysian dish bursting with aromatic spices and velvety coconut milk. Perfect for keto enthusiasts, this recipe features tender chicken thigh fillets infused with a vibrant blend of lemongrass, red chili, ginger, turmeric, and kaffir lime leaves. Simmered to perfection, the dish achieves a luscious gravy that's both comforting and flavorful, all while being dairy-free and gluten-free. With just 15 minutes of prep time and under an hour of cooking, this dish is as convenient as it is delicious. Pair it with cauliflower rice or your favorite keto-friendly side for a hearty, satisfying meal that celebrates the essence of Southeast Asian cuisine. Whether you're hosting guests or treating yourself, this recipe is sure to be your new favorite!
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Recipe Information
Ingredients
- 500 g chicken thigh fillets
- 2 tbsp coconut oil
- 2 stalks lemongrass stalks
- 2 whole red chili peppers
- 3 whole shallots
- 4 whole garlic cloves
- 1 inch piece ginger
- 1 tsp turmeric powder
- 400 ml coconut milk
- 200 ml water
- 4 leaves kaffir lime leaves
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp coriander leaves
Instructions
Start by preparing the ingredients. Thinly slice the shallots, garlic, and ginger. Bruise the lemongrass stalks by hitting them with the back of a knife.
In a food processor, blend the shallots, garlic, ginger, red chili peppers, and turmeric powder into a paste.
In a large pan, heat the coconut oil over medium heat. Add the spice paste and cook, stirring occasionally, until fragrant, about 5 minutes.
Add the bruised lemongrass stalks to the pan and stir to combine with the spice paste.
Add the chicken thigh fillets to the pan, coating well with the spice paste. Cook until the chicken is browned on all sides, about 8-10 minutes.
Pour in the coconut milk and water. Add the kaffir lime leaves and bring the mixture to a gentle simmer.
Season with salt and black pepper. Cover and let it cook for 25-30 minutes until the chicken is cooked through and tender.
Remove the lid and let the sauce reduce and thicken for an additional 5 minutes, checking for seasoning and adjusting if necessary.
Once done, remove from heat and discard the lemongrass stalks. Garnish with chopped coriander leaves before serving.
Serve hot with cauliflower rice or any preferred keto-friendly side.
Nutrition Facts
Calories |
1693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.2 g | 137% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 2874 mg | 125% | |
| Total Carbohydrate | 96.7 g | 35% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 37.0 g | ||
| Protein | 101.6 g | 203% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 3249 mg | 69% | |
*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.
