Low Carb Ayam Rendang
Elevate your dinner table with this flavorful and aromatic **Low Carb Ayam Rendang**, a delightful take on the traditional Malaysian-Indonesian classic, crafted to fit your low-carb lifestyle. Tender chicken thighs are slow-cooked to perfection in a rich and creamy coconut milk base infused with a bold medley of spices like lemongrass, turmeric, and kaffir lime leaves. Toasted desiccated coconut adds a nutty depth, while freshly blended aromatics such as red chilies, shallots, and galangal create an irresistible fragrance. This keto-friendly ayam rendang is simmered for hours to achieve its signature thick, flavorful sauce and pairs perfectly with cauliflower rice or steamed vegetables for a wholesome, guilt-free meal. Bursting with traditional Southeast Asian flavors, this recipe is a guaranteed hit—perfect for meal preps or as a warming family dinner!
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Recipe Information
Ingredients
- 1 kg Chicken thighs
- 400 ml Coconut milk
- 50 g Desiccated coconut
- 5 Red chilies
- 8 Shallots
- 4 Garlic cloves
- 30 g Ginger
- 30 g Galangal
- 2 Lemongrass stalks
- 1 tsp Turmeric powder
- 2 tsp Salt
- 5 Kaffir lime leaves
- 2 tbsp Coconut oil
- 2 tsp Coriander seeds
- 1 tsp Cumin seeds
- 5 Cloves
- 1 Cinnamon stick
Instructions
Begin by preparing the spice paste: In a food processor, combine the red chilies, shallots, garlic, ginger, galangal, and the white parts of the lemongrass. Blend until you achieve a smooth paste.
In a heavy-based pan, heat the coconut oil over medium heat. Add the cinnamon stick, cloves, coriander seeds, and cumin seeds. Sauté for about 2 minutes until the spices are fragrant.
Add the spice paste to the pan and stir-fry for 5-7 minutes until the paste becomes aromatic and slightly dry.
Add the turmeric powder and kaffir lime leaves to the pan. Stir well to combine with the spice paste.
Increase the heat to medium-high and add the chicken thighs. Stir to coat the chicken evenly with the spice mixture. Cook for about 5 minutes until the chicken is lightly browned.
Pour in the coconut milk and add the salt. Stir well, then bring the mixture to a gentle simmer.
Lower the heat to a simmer, cover the pan partially, and let the chicken cook for about 90 minutes. Stir occasionally to ensure the chicken doesn't stick to the bottom of the pan.
While the chicken is cooking, in a dry pan, toast the desiccated coconut over low heat until it turns golden brown. This should take about 3-5 minutes. Be sure to stir continuously to prevent burning.
Once the chicken is tender and the sauce has thickened, add the toasted desiccated coconut. Stir well to incorporate into the sauce.
Continue cooking for another 15 minutes until the rendang sauce is thick, and the oil separates from the coconut milk.
Remove from heat, adjust the seasoning with more salt if necessary, and serve hot with cauliflower rice or steamed vegetables for a low-carb option.
Nutrition Facts
Calories |
3423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.5 g | 226% | |
| Saturated Fat | 85.1 g | 426% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 940 mg | 313% | |
| Sodium | 5757 mg | 250% | |
| Total Carbohydrate | 188.6 g | 69% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 71.2 g | ||
| Protein | 283.2 g | 566% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 643 mg | 49% | |
| Iron | 35.1 mg | 195% | |
| Potassium | 7343 mg | 156% | |
*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.
