Low Sodium Ayam Masak Merah
Experience the rich, aromatic flavors of 'Low Sodium Ayam Masak Merah,' a healthier twist on the traditional Malaysian classic. Tender, bite-sized chicken thighs are simmered in a luscious, low-sodium tomato and coconut milk sauce infused with fragrant spices like cinnamon, star anise, and cardamom. This dish is elevated with layers of flavor from freshly grated ginger, bruised lemongrass, and a hint of palm sugar, balanced perfectly with a touch of lime juice. The vibrant red hue comes from a bold red chili paste and blended fresh tomatoes, making it as visually stunning as it is delicious. Perfectly paired with steamed rice or warm bread, it's the ultimate comfort food for those seeking a lower-sodium option without compromising on authentic taste. A hearty meal in just an hour, this one-pot wonder will delight both your heart and your taste buds.
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Recipe Information
Ingredients
- 500 grams chicken thighs, skinless and boneless
- 2 tablespoons canola oil
- 2 medium red onions, sliced
- 4 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 lemongrass stalk, bruised
- 3 tablespoons red chili paste
- 4 large fresh tomatoes, blended
- 1 cup low sodium chicken broth
- 1 cup coconut milk
- 2 tablespoons palm sugar or brown sugar
- 1 assorted pack spices (cinnamon stick, star anise, cardamom pods)
- 1 tablespoon lime juice
- 2 tablespoons cilantro, chopped
- 2 fresh red chilies, sliced (optional, for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces and pat dry with paper towels.
Heat the canola oil in a large pan over medium-high heat. Add the chicken pieces and brown them on all sides. Once browned, remove the chicken from the pan and set aside.
In the same pan, add sliced red onions and sauté until translucent.
Add minced garlic, grated ginger, and bruised lemongrass to the pan and stir fry for 2-3 minutes until fragrant.
Stir in the red chili paste, allowing it to cook for another minute, releasing its oils and aroma.
Pour in the blended tomatoes and mix well. Let it simmer for about 5 minutes until slightly thickened.
Add the low sodium chicken broth, coconut milk, palm sugar, and spices (cinnamon stick, star anise, and cardamom pods). Stir to combine.
Return the browned chicken pieces to the pan, ensuring they are well-coated in the sauce. Reduce the heat to low, cover the pan, and simmer for 20 minutes.
Remove the lid and let the dish simmer for another 5 minutes, allowing the sauce to thicken slightly.
Stir in the lime juice and give the dish a final taste, adjusting the seasoning if necessary.
Garnish with chopped cilantro and sliced fresh red chilies before serving. Enjoy your low sodium Ayam Masak Merah over steamed rice or with bread.
Nutrition Facts
Calories |
1698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 1934 mg | 84% | |
| Total Carbohydrate | 91.3 g | 33% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 59.3 g | ||
| Protein | 139.8 g | 280% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 231 mg | 18% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2641 mg | 56% | |
*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.
