Keto Ayam Rendang
Indulge in the bold and aromatic flavors of **Keto Ayam Rendang**, a low-carb rendition of the traditional Malaysian-Indonesian classic. This rich and creamy chicken dish features tender chicken thighs simmered to perfection in a flavorful spice paste made from red chilies, garlic, ginger, galangal, and turmeric. Infused with the vibrant aromas of lemongrass and kaffir lime leaves, and thickened with luscious coconut milk and dry-toasted desiccated coconut, this recipe delivers all the hearty depth of classic rendang without the carbs. Perfect for keto enthusiasts, this dish is enhanced with a delicate balance of ground spices like coriander and cumin, a hint of stevia for subtle sweetness, and plenty of patience for a slow-cooked masterpiece. Serve this crowd-pleasing, gluten-free curry at your next dinner and watch it disappear—it’s a wholesome, irresistible comfort food that’s as nutritious as it is delicious!
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Recipe Information
Ingredients
- 800 grams Chicken thighs
- 2 tablespoons Coconut oil
- 4 pieces Red chilies
- 4 pieces Garlic cloves
- 5 pieces Shallots
- 20 grams Ginger
- 20 grams Galangal
- 1 teaspoon Turmeric powder
- 1 piece Lemongrass stalk
- 5 pieces Kaffir lime leaves
- 400 milliliters Coconut milk
- 50 grams Desiccated coconut
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 1 teaspoon Stevia
- 0.5 teaspoon Black pepper
- 200 milliliters Water
Instructions
Begin by making the spice paste. In a blender, combine red chilies, garlic cloves, shallots, ginger, galangal, and turmeric powder. Blend until smooth and set aside.
Heat the coconut oil in a large pot over medium heat. Add the spice paste and sauté for 5-7 minutes, until fragrant and oil begins to separate from the paste.
Bruise the lemongrass stalk and add it to the pot along with the kaffir lime leaves. Stir to combine with the paste.
Add the chicken thighs to the pot and stir to coat them evenly with the spice paste. Cook for about 5 minutes until the chicken starts to brown.
Pour in the coconut milk and water, stir well, and bring to a simmer. Reduce the heat to low, cover, and let it cook for about 45 minutes, stirring occasionally.
Meanwhile, in a separate pan, dry toast the desiccated coconut over low heat until golden brown. This will take about 3-5 minutes. Make sure to stir constantly to prevent burning.
Add the toasted coconut, ground coriander, ground cumin, salt, stevia, and black pepper to the pot. Stir to combine and continue to cook on low heat for another 30 minutes, or until the sauce thickens and the chicken is tender.
Remove the lid for the last 10-15 minutes of cooking to allow the sauce to reduce further if necessary.
Serve the Keto Ayam Rendang hot, garnished with extra toasted coconut or fresh herbs if desired.
Nutrition Facts
Calories |
2656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.1 g | 194% | |
| Saturated Fat | 78.0 g | 390% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 752 mg | 251% | |
| Sodium | 3143 mg | 137% | |
| Total Carbohydrate | 108.4 g | 39% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 45.1 g | ||
| Protein | 219.5 g | 439% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 328 mg | 25% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3568 mg | 76% | |
*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.
