Nut-Free Ayam Merah
Indulge in the bold and fragrant flavors of **Nut-Free Ayam Merah**, a twist on the classic Malaysian dish that’s thoughtfully crafted for those with nut allergies. Featuring tender, bone-in, skin-on chicken thighs simmered in a rich, aromatic blend of red chilies, shallots, garlic, ginger, and tomato paste, this recipe celebrates vibrant Southeast Asian tastes without compromise. Layers of flavor are built with lemongrass, cinnamon, star anise, curry leaves, and the sweet depth of kecap manis, creating a perfectly balanced sauce that clings beautifully to the chicken. Ready in just over an hour, this nut-free adaptation is perfect for serving with steamed rice and garnishing with fresh cilantro for a stunning presentation. Ideal for weeknight dinners or special occasions, Nut-Free Ayam Merah is an allergy-friendly triumph that doesn’t skimp on authenticity or flavor.
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Recipe Information
Ingredients
- 1.5 kilograms chicken thighs (bone-in, skin-on)
- 3 tablespoons cooking oil
- 1 lemongrass stalk, bruised and cut into 2-inch pieces
- 1 cinnamon stick
- 2 star anise
- 10 curry leaves
- 500 milliliters water
- 3 tablespoons kecap manis (sweet soy sauce)
- 1 teaspoon salt
- 1 tablespoon sugar
- 0.5 cup fresh cilantro leaves for garnish
- 5 red chilies
- 6 shallots
- 6 garlic cloves
- 30 grams ginger
- 3 tablespoons tomato paste
Instructions
Begin by preparing the spice paste. In a blender, combine red chilies, shallots, garlic cloves, ginger, and tomato paste. Blend until it forms a smooth paste. Set aside.
Heat the cooking oil in a large pot over medium heat. Add the bruised lemongrass, cinnamon stick, star anise, and curry leaves. Fry for about 2 minutes until fragrant.
Add the spice paste to the pot and sauté for about 5-7 minutes, stirring frequently to prevent burning.
Add the chicken thighs to the pot and coat them well with the spice paste.
Pour in 500 milliliters of water and bring it to a simmer. Cover the pot and cook for 30 minutes, stirring occasionally.
After 30 minutes, remove the lid and add kecap manis, salt, and sugar. Stir well and continue cooking uncovered for another 10 minutes, or until the sauce thickens and the chicken is fully cooked.
Once cooked, taste and adjust the seasoning as needed.
Garnish with fresh cilantro leaves before serving.
Serve Nut-Free Ayam Merah hot with steamed rice.
Nutrition Facts
Calories |
714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 741 mg | 32% | |
| Total Carbohydrate | 19.5 g | 7% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 11.1 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 983 mg | 21% | |
*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.
