Nut-Free Nasi Campur
Experience the vibrant flavors of Indonesia with this Nut-Free Nasi Campur—an allergy-friendly spin on the classic Indonesian rice platter. This recipe features fragrant jasmine rice served alongside tender chicken simmered in a luscious coconut milk and spice-infused sauce, complemented by a colorful array of green beans, carrots, fried tofu cubes, sliced cucumbers, and perfectly cooked eggs. Drizzled with sweet kecap manis and finished with a zesty squeeze of lime, this wholesome dish is packed with bold, savory flavors without the use of nuts, making it ideal for those with nut allergies. With just 20 minutes of preparation and 40 minutes of cooking, this family-style meal brings a taste of Southeast Asia to your table in under an hour. Perfect for sharing, Nut-Free Nasi Campur is a feast for the senses that’s as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 2 cups Jasmine rice
- 3 cups Water
- 500 grams Skinless chicken thighs
- 3 Shallots
- 4 Garlic cloves
- 2 Red chili peppers
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 200 milliliters Coconut milk
- 150 grams Cooked green beans
- 150 grams Cooked carrots, sliced
- 200 grams Fried tofu cubes
- 2 Eggs
- 2 tablespoons Kecap manis (sweet soy sauce)
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 2 Lime wedges
- 1 Cucumber, sliced
Instructions
Rinse the Jasmine rice under cold water until the water runs clear. Combine with 3 cups of water in a rice cooker and cook according to the manufacturer's instructions.
While the rice is cooking, slice the shallots, garlic, and red chili peppers thinly.
In a large pan, heat 2 tablespoons of vegetable oil over medium heat. Add the shallots, garlic, and chili peppers. Sauté until fragrant, about 3-4 minutes.
Add ground turmeric and ground coriander to the pan, stirring well to combine with the other ingredients for about 1 minute.
Cut the chicken thighs into bite-sized pieces and add them to the pan. Cook until the chicken is browned on all sides, about 8 minutes.
Pour in the coconut milk and stir to coat the chicken evenly. Season with salt and cook for another 10 minutes on low heat until the chicken is fully cooked.
In a separate pan, fry the eggs sunny-side-up or your desired doneness.
Assemble the Nasi Campur by placing a portion of the cooked rice on each plate. Top with the chicken in coconut sauce.
Arrange the cooked green beans, carrots, fried tofu cubes, fried egg, and cucumber slices around the rice.
Drizzle 1/2 tablespoon of kecap manis over each serving for added sweetness and flavor.
Serve with lime wedges on the side for squeezing over the entire dish before eating.
Nutrition Facts
Calories |
2609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.8 g | 138% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 907 mg | 302% | |
| Sodium | 4049 mg | 176% | |
| Total Carbohydrate | 235.9 g | 86% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 57.6 g | ||
| Protein | 185.1 g | 370% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1149 mg | 88% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 3765 mg | 80% | |
*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.
