Keto Nasi Padang
Experience the bold, aromatic flavors of Indonesia with this Keto Nasi Padang recipe, a low-carb twist on the traditional rice and curry dish. Featuring tender cauliflower "rice" sautéed to perfection, creamy coconut chicken curry infused with lemongrass and turmeric, and a side of vibrant sautéed spinach, this dish is a feast for the senses. Perfect for those following a keto-friendly lifestyle, each bite is packed with fragrant spices, wholesome ingredients, and rich coconut milk for a satisfying and guilt-free meal. Quick to prepare in just an hour, this versatile dish is an excellent option for meal prep or an impressive dinner served with a fresh squeeze of lime. Indulge in the authentic essence of Indonesian cuisine without compromising your healthy eating goals!
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Recipe Information
Ingredients
- 1 medium head cauliflower florets
- 2 tablespoons coconut oil
- 500 grams chicken breast
- 4 cloves garlic
- 4 shallots
- 2 red chili peppers
- 1 inch piece ginger
- 1 stalk lemongrass
- 400 ml coconut milk
- 2 teaspoons coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 100 grams spinach
- 1 lime
Instructions
Trim the cauliflower and cut into florets. Place the florets into a food processor and pulse until they resemble rice grains. Set aside.
Heat 1 tablespoon of coconut oil in a large pan over medium heat. Add the cauliflower rice and sauté for 5-7 minutes until tender. Set aside and keep warm.
Slice the chicken breast into thin strips. Mince the garlic and shallots, chop the chili peppers, and grate the ginger. Bruise the lemongrass stalk with the back of a knife.
In a bowl, combine the chicken strips, 1 teaspoon of coriander powder, 1 teaspoon of turmeric powder, salt, and black pepper. Toss until the chicken is well coated.
Heat the remaining coconut oil in a large pan over medium-high heat. Add the garlic, shallots, chili peppers, ginger, and lemongrass. Sauté for 3-4 minutes until fragrant.
Add the seasoned chicken strips to the pan and cook for 5-6 minutes, stirring frequently, until the chicken is browned and cooked through.
Pour in the coconut milk and the remaining 1 teaspoon of coriander powder, stirring to combine. Reduce heat to low and let simmer for 10-15 minutes or until the sauce thickens.
Meanwhile, in a separate skillet, lightly sauté the spinach with a pinch of salt until wilted.
Remove the lemongrass from the sauce and adjust seasoning if necessary.
Serve the cauliflower rice topped with the chicken coconut curry, and side with sautéed spinach. Squeeze lime juice over the dish before serving.
Nutrition Facts
Calories |
389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 667 mg | 29% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 13.4 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 118 mg | 9% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1318 mg | 28% | |
*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.
