Low Fat Nasi Padang
Savor the vibrant flavors of Indonesia with this healthier take on the beloved dish, Low Fat Nasi Padang. Packed with aromatic spices like turmeric, coriander, cumin, and lemongrass, this recipe transforms tender skinless chicken breast into a fragrant curry simmered in light coconut milk. Served alongside hearty brown rice and nutrient-rich blanched spinach and lawar beans, this low-fat version retains the signature bold flavors of traditional Nasi Padang while keeping it light and wholesome. Ready in under an hour, it’s a perfect blend of nutritional balance and indulgence, ideal for weekday dinners or impressing guests with a taste of Southeast Asia! Keywords: Low Fat Nasi Padang, healthy Indonesian recipes, easy Nasi Padang, low calorie curry, brown rice recipe.
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Recipe Information
Ingredients
- 500 grams Skinless chicken breast
- 300 ml Light coconut milk
- 200 grams Brown rice
- 4 pieces Shallots
- 3 cloves Garlic
- 2 pieces Red chilies
- 1 inch piece Ginger
- 1 stalk Lemongrass
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin powder
- 1 piece Lime
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Vegetable oil
- 100 grams Spinach
- 100 grams Lawar beans
Instructions
Rinse the brown rice under cold water. Cook according to package instructions while preparing other ingredients.
Slice the shallots, garlic, and red chilies. Grate the ginger and set aside.
Trim and bruise the lemongrass stalk by bending it slightly. This helps release its flavor.
Heat vegetable oil in a pot over medium heat. Add shallots, garlic, red chilies, and ginger. Sauté until shallots are translucent.
Add turmeric, coriander, and cumin powders to the pot. Stir continuously for about 1 minute until fragrant.
Add the chicken breast pieces and stir well to coat with the spices.
Pour in the light coconut milk, add the bruised lemongrass, and season with salt and black pepper.
Simmer for about 20-25 minutes on low heat, occasionally stirring until the chicken is cooked through.
While the chicken is cooking, blanch the spinach and lawar beans in boiling water for 2 minutes. Drain and set aside.
When the chicken is done, squeeze fresh lime juice over it and mix well.
To serve, place a portion of rice on a plate. Scoop the chicken and sauce over the rice, add a side of blanched spinach and lawar beans.
Garnish with additional slices of red chili or lime wedges if desired.
Nutrition Facts
Calories |
1685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 411 mg | 137% | |
| Sodium | 3222 mg | 140% | |
| Total Carbohydrate | 128.2 g | 47% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 17.8 g | ||
| Protein | 175.4 g | 351% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 2461 mg | 52% | |
*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.
