Low Sodium Ayam Masak Lemak
Dive into the rich, creamy flavors of *Low Sodium Ayam Masak Lemak*, a healthier twist on a classic Malaysian dish. This vibrant recipe balances tender chicken thighs with the luxurious depth of coconut milk, infused with fragrant lemongrass, kaffir lime leaves, and earthy turmeric. A homemade spice paste featuring ginger, garlic, shallots, and bird's eye chilies elevates the flavor without relying on excess salt, making it a perfect choice for low-sodium diets. Fresh cucumber and carrot strips add a lovely crunch to this luscious curry, while a squeeze of lime juice provides a refreshing finish. Ready in just an hour, this wholesome, heart-friendly dish is ideal for an exotic weeknight dinner or a crowd-pleasing weekend meal. Serve it hot with steamed rice for a truly satisfying experience!
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Recipe Information
Ingredients
- 500 grams Chicken thighs
- 400 ml Coconut milk
- 1 teaspoon Turmeric powder
- 2 pieces Lemongrass stalks
- 1 inch Ginger
- 4 pieces Garlic cloves
- 3 pieces Shallots
- 4 pieces Bird’s eye chilies
- 5 pieces Kaffir lime leaves
- 1 inch Galangal
- 2 tablespoons Cooking oil
- 250 ml Water
- 1 cup Cucumber
- 1 cup Carrot
- as desired Salt alternative
- 1 tablespoon Lime juice
Instructions
Start by preparing the spice paste. Peel the ginger, garlic, and shallots. Roughly chop them and place them in a blender.
Add the bird’s eye chilies, turmeric, and galangal into the blender along with a splash of water. Blend until you achieve a smooth paste.
Trim and smash the lemongrass stalks using the back of a knife. Set them aside.
In a large pot, heat the cooking oil over medium-high heat. Add the spice paste and saut\u00e9 for about 5-7 minutes, or until the paste becomes aromatic and the oil starts to separate.
Add the chicken thighs to the pot, cooking for about 5 minutes until they are lightly browned.
Pour in the coconut milk and stir well to combine with the chicken and spices.
Add the water, lemongrass, and kaffir lime leaves to the pot. Bring the mixture to a simmer. Once simmering, reduce the heat to medium-low, cover, and cook for 25-30 minutes.
While the chicken is cooking, prepare the vegetables. Slice the cucumber and carrot into thin strips.
After the curry has cooked, add the sliced cucumber and carrot into the pot. Mix well and let them cook for an additional 5 minutes.
Gently stir in the lime juice and taste. Adjust the flavor by adding a salt alternative if desired, catering to your sodium preference.
Serve the Ayam Masak Lemak hot, garnished with additional kaffir lime leaves if available.
Nutrition Facts
Calories |
1765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 603 mg | 26% | |
| Total Carbohydrate | 115.3 g | 42% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 44.3 g | ||
| Protein | 138.8 g | 278% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 322 mg | 25% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 3672 mg | 78% | |
*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.
