Low Sodium Nasi Padang
Low Sodium Nasi Padang is a delightful, heart-healthy spin on the iconic Indonesian dish, offering rich flavors without the excess salt. This recipe combines fragrant basmati rice cooked in creamy coconut milk and turmeric with tender chicken chunks and vibrant veggies like green beans and carrots, all infused with aromatic spices such as ginger, lemongrass, and kaffir lime leaves. Sautéed in coconut oil, the dish achieves a balance of savory and zesty notes, while reducing sodium content without sacrificing taste. Perfect for a wholesome family meal, this colorful and nutrient-packed recipe is ideal for those looking to enjoy traditional Southeast Asian cuisine with a health-conscious twist. Serve with a fresh coriander garnish and a squeeze of lime for a refreshing finish!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 1 cup Coconut milk
- 2 cups Water
- 1 teaspoon Turmeric powder
- 3 pieces Shallots, finely sliced
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 piece Lemongrass stalk, bruised
- 3 leaves Kaffir lime leaves
- 2 tablespoons Coconut oil
- 500 grams Chicken breast, cut into chunks
- 200 grams Green beans, sliced
- 1 piece Carrot, sliced
- 2 pieces Red chili, sliced
- Fresh coriander leaves, for garnish
- Lime wedges
Instructions
Rinse the basmati rice under cold water until the water runs clear.
In a large pot, combine the rinsed rice, coconut milk, water, and turmeric powder. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the rice is cooked and the liquid is absorbed.
While the rice is cooking, heat 1 tablespoon of coconut oil in a pan over medium heat. Add the shallots, garlic, and ginger, sautéing until fragrant.
Add the ground coriander, cumin, lemongrass stalk, and kaffir lime leaves, stirring for 2 minutes until aromatic.
Add the chicken breast chunks to the spice mix, stirring well to coat. Cook until the chicken is lightly browned on all sides.
Add the green beans, carrot, and chili slices. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
Remove lemongrass stalk and kaffir lime leaves from the pan before serving.
Fluff the cooked rice with a fork and serve it with the chicken and vegetable mix.
Garnish with fresh coriander leaves and serve with lime wedges on the side.
Nutrition Facts
Calories |
1836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 498 mg | 22% | |
| Total Carbohydrate | 165.1 g | 60% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 33.3 g | ||
| Protein | 177.4 g | 355% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 329 mg | 25% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2776 mg | 59% | |
*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.
