Nasi Padang
Experience the vibrant flavors of Indonesia with this irresistible Nasi Padang recipe. A beloved staple of Minangkabau cuisine, this dish features fragrant turmeric-infused jasmine rice cooked with coconut milk, lemongrass, and bay leaves, delivering a creamy and aromatic base. It’s paired harmoniously with tender chicken thighs simmered in a rich blend of shallots, garlic, chili, and warming spices like coriander and cumin, resulting in a deeply flavorful sauce. Bright spinach leaves add a fresh, earthy balance to the meal, making it as wholesome as it is delicious. Perfect for a hearty dinner or special occasion, this iconic Indonesian feast promises bold tastes and a rich culinary tradition in every bite.
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Recipe Information
Ingredients
- 300 grams jasmine rice
- 200 ml coconut milk
- 300 ml water
- 1 teaspoon turmeric powder
- 1 lemongrass stalk
- 3 bay leaves
- 500 grams chicken thighs
- 1 teaspoon ground coriander
- 1 teaspoon cumin powder
- 2 teaspoons salt
- 5 shallots
- 3 garlic cloves
- 3 red chilies
- 1 inch piece galangal
- 5 kaffir lime leaves
- 3 tablespoons coconut oil
- 200 grams spinach leaves
Instructions
Begin by rinsing the jasmine rice under cold water until the water runs clear. This helps to remove excess starch.
In a medium saucepan, combine the jasmine rice, coconut milk, water, turmeric powder, and a pinch of salt.
Bruise the lemongrass stalk using the back of a knife and add it to the pot along with the bay leaves.
Bring the mixture to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed.
Meanwhile, in a food processor, blend the shallots, garlic, red chilies, and galangal to form a paste.
Heat coconut oil in a large pan over medium heat and add the paste. Cook until fragrant, about 3-4 minutes.
Add the chicken thighs to the pan and stir. Season with ground coriander, cumin powder, and salt.
Tear the kaffir lime leaves and add to the pan, cooking until the chicken is cooked through and tender, approximately 20-25 minutes.
While the chicken is cooking, boil the spinach leaves in a pot of salted water for about 2-3 minutes. Drain and set aside.
Once everything is cooked, serve the turmeric rice on a plate alongside the chicken and spinach for a complete Nasi Padang meal.
Nutrition Facts
Calories |
2159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.1 g | 128% | |
| Saturated Fat | 51.2 g | 256% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 4487 mg | 195% | |
| Total Carbohydrate | 170.7 g | 62% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 31.9 g | ||
| Protein | 152.8 g | 306% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 532 mg | 41% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 4168 mg | 89% | |
*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.
