Low Carb Nasi Padang
Discover a bold and satisfying twist on the iconic Indonesian dish with this Low Carb Nasi Padang recipe. Bursting with the vibrant flavors of turmeric, lemongrass, and kaffir lime leaves, this dish offers an aromatic chicken curry served over fluffy cauliflower rice—perfect for those seeking a lighter, grain-free alternative. Tender, bite-sized chicken thighs are simmered in creamy coconut milk infused with exotic spices, delivering a rich and comforting taste that’s irresistibly indulgent yet health-conscious. Quick and easy to prepare in under an hour, this recipe is ideal for meal prepping or impressing guests with a flavorful low-carb option. Garnished with fresh cilantro and tangy lime wedges, it’s a wholesome culinary adventure your taste buds will love. Keywords: Low Carb Nasi Padang, Indonesian-inspired low-carb recipe, cauliflower rice alternative, chicken curry.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Chicken thighs, boneless and skinless
- 1 large head Cauliflower florets
- 400 ml Coconut milk
- 4 pieces Shallots, finely chopped
- 3 pieces Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 medium Red chili, sliced
- 1 piece Lemongrass stalk, smashed
- 3 pieces Kaffir lime leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Coconut oil
- 2 tablespoons Fresh cilantro, chopped
- 4 pieces Lime wedges, for serving
Instructions
Cut the chicken thighs into bite-sized pieces.
Place the cauliflower florets in a food processor and pulse until it resembles grains of rice. Be careful not to over-process.
Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the cauliflower rice and sauté for about 5 minutes, until it becomes tender. Set aside.
In the same skillet, heat the remaining tablespoon of coconut oil over medium heat. Add the shallots, garlic, and ginger, and sauté until they are fragrant and softened, about 3 minutes.
Add the turmeric, coriander, cumin, and sliced red chili to the skillet. Stir the spices well into the aromatics.
Add the chicken pieces to the skillet and cook until they begin to brown, stirring occasionally, about 5 minutes.
Pour the coconut milk into the skillet, and add the lemongrass stalk, kaffir lime leaves, salt, and black pepper. Stir everything to combine.
Bring the mixture to a gentle simmer and let it cook for about 20 minutes, or until the chicken is completely cooked through and the sauce has thickened slightly.
Taste and adjust the seasoning with more salt and pepper if needed. Discard the lemongrass and lime leaves before serving.
Serve the chicken curry over the prepared cauliflower rice, garnishing with fresh cilantro and lime wedges on the side.
Nutrition Facts
Calories |
1737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.8 g | 110% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 3081 mg | 134% | |
| Total Carbohydrate | 98.5 g | 36% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 50.3 g | ||
| Protein | 146.9 g | 294% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 4064 mg | 86% | |
*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.
