Low Fat Ayam Masak Lemak
Discover the vibrant flavors of Malaysia with this healthier take on "Low Fat Ayam Masak Lemak," a fragrant creamy chicken curry cooked in light coconut milk. This dish retains the beloved richness of traditional "Ayam Masak Lemak" while cutting back on calories with the use of chicken breast and reduced-fat coconut milk. Infused with aromatic spices like lemongrass, turmeric, ginger, and galangal, each bite is a celebration of bold, tropical flavors. A blend of shallots and bird’s eye chilies creates a velvety spice paste, ensuring every spoonful bursts with taste and warmth. Perfectly simmered to tender perfection, this guilt-free curry pairs wonderfully with steamed rice for a cozy, satisfying meal. Quick to prepare and easy to cook, it's a must-try recipe for anyone seeking a healthy twist on Southeast Asian cuisine!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 250 ml Coconut milk (light)
- 125 ml Water
- 1 teaspoon Turmeric powder
- 2 Lemongrass stalks
- 2 Turmeric leaves
- 5 Bird's eye chilies
- 3 Garlic cloves
- 4 Shallots
- 20 grams Ginger
- 20 grams Galangal
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 3 sprays Cooking oil spray
Instructions
Cut the chicken breast into large chunks and set aside.
Peel and thinly slice the garlic, shallots, ginger, and galangal.
Using a food processor, blend the garlic, shallots, ginger, galangal, and bird's eye chilies into a smooth paste. Add a bit of water if needed for easier blending.
Discard the tough outer layers of the lemongrass and bash the inner stalks to release the aroma.
In a large pan, apply 3 sprays of cooking oil spray and heat over medium flame.
Add the blended spice paste and lemongrass to the pan. Stir-fry until fragrant, about 5 minutes.
Add the chicken pieces and turmeric powder, stirring to coat the chicken with the spice mixture.
Pour in the light coconut milk and water, stir well, and bring to a gentle boil.
Tear the turmeric leaves into smaller pieces and add them to the pan.
Reduce heat to low and simmer for 20 minutes, or until the chicken is cooked through and tender.
Season with salt and sugar. Adjust seasoning to taste.
Once cooked, remove from heat and serve hot with steamed rice.
Nutrition Facts
Calories |
1181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 4083 mg | 178% | |
| Total Carbohydrate | 86.8 g | 32% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 21.9 g | ||
| Protein | 150.7 g | 301% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 3499 mg | 74% | |
*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.
