Low Sodium Ayam Rendang
Experience the rich, authentic flavors of traditional Malaysian cuisine with this Low Sodium Ayam Rendang recipe—an irresistible spin on a beloved classic. Tender, juicy chicken thighs are simmered to perfection in a fragrant medley of shallots, garlic, ginger, galangal, and lemongrass, complemented by the velvety creaminess of coconut milk. Unlike the traditional rendang, this version keeps sodium in check without compromising its vibrant taste, thanks to the bold infusion of tamarind paste, lime leaves, and warm spices like turmeric, coriander, and cumin. Finished with the natural sweetness of coconut sugar and a sprinkle of fresh cilantro, this dish is a healthier, guilt-free way to enjoy the rich, slow-cooked flavors of this Southeast Asian specialty. Perfectly paired with steamed rice, this crowd-pleaser takes just 30 minutes to prepare and is ready to serve in under two hours, making it both flavorful and approachable for any home cook.
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Recipe Information
Ingredients
- 1 kg Chicken thighs, skinless and boneless
- 400 ml Coconut milk, unsweetened
- 6 Shallots, sliced
- 4 Garlic cloves, minced
- 30 g Ginger, grated
- 30 g Galangal, grated
- 2 Lemongrass stalks, bruised
- 1 tsp Turmeric powder
- 4 Red chili peppers, sliced
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- 1 Cinnamon stick
- 4 Lime leaves
- 1 tbsp Tamarind paste
- 1 tbsp Coconut sugar
- 2 tbsp Vegetable oil
- 1 tsp Ground black pepper
- 2 tbsp Fresh cilantro, chopped
Instructions
Cut the chicken thighs into large, cube-sized pieces, approximately 2 inches in size. Set aside.
In a food processor, blend the shallots, garlic, ginger, galangal, red chili peppers, turmeric powder, coriander powder, and cumin powder into a smooth paste. You can add a little water to help blending if necessary.
Heat the vegetable oil in a large non-stick pot over medium heat. Add the spice paste and cook, stirring frequently, for about 5-7 minutes until fragrant and slightly browned.
Add the bruised lemongrass, cinnamon stick, lime leaves, and continue to cook for another 2-3 minutes, stirring to combine the flavors.
Introduce the chicken pieces into the pot, stirring to coat them thoroughly in the spice mixture. Allow the chicken to cook for about 5 minutes until it begins to brown lightly on the edges.
Pour in the coconut milk and add the tamarind paste and coconut sugar, stirring well. Bring the mixture to a gentle simmer.
Reduce the heat to low and cover the pot, allowing the chicken to simmer gently for about 60-75 minutes. Stir occasionally and wait until the sauce has thickened and the chicken is tender. Add a bit of water if it becomes too thick, ensuring the chicken doesn't dry out.
Season the rendang with ground black pepper, adjusting the flavor to your preference.
Serve the Low Sodium Ayam Rendang hot, garnished with freshly chopped cilantro. It pairs wonderfully with steamed rice or other sides.
Nutrition Facts
Calories |
3089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.0 g | 188% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1090 mg | 363% | |
| Sodium | 977 mg | 42% | |
| Total Carbohydrate | 165.4 g | 60% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 78.8 g | ||
| Protein | 281.6 g | 563% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 540 mg | 42% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 6343 mg | 135% | |
*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.
