Paleo Ayam Merah
Paleo Ayam Merah is a vibrant and aromatic dish that brings a paleo-friendly twist to the classic Malaysian "Ayam Merah," or red chicken curry. This wholesome recipe features tender chicken thighs simmered in a luscious, spiced coconut milk and tomato sauce that's infused with the warming flavors of turmeric, ginger, and ground coriander. The subtle heat from red chili peppers and the richness of coconut oil make this dish irresistibly flavorful yet aligned with paleo dietary principles. Ready in just over an hour, this one-pot wonder is perfect for busy weeknights or family gatherings. Serve it with cauliflower rice for a complete, low-carb meal, and garnish with fresh cilantro for a burst of freshness. Paleo Ayam Merah is your go-to recipe for a healthy, delicious, and unapologetically satisfying meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 kg chicken thighs
- 2 tablespoons coconut oil
- 1 large onion
- 4 large garlic cloves
- 1 inch ginger
- 2 small red chili peppers
- 400 grams canned tomatoes
- 200 ml coconut milk
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro
Instructions
Begin by preparing the chicken. Clean and pat dry the chicken thighs, then set them aside.
In a large pot or Dutch oven, heat the coconut oil over medium heat.
Thinly slice the onion and add it to the pot. Sauté until the onion becomes translucent, about 5 minutes.
Mince the garlic and ginger, then add them to the pot along with the sliced red chili peppers. Stir and cook for another 2 minutes until fragrant.
Add the canned tomatoes to the onion mixture and stir well. Let it cook for about 5 minutes, allowing the tomatoes to reduce slightly.
Stir in the coconut milk, turmeric powder, ground coriander, ground cumin, sea salt, and black pepper. Mix thoroughly.
Add the chicken thighs to the pot, ensuring they are well submerged in the sauce.
Bring the pot to a simmer, then reduce the heat to low and cover the pot. Let the chicken cook for about 30-35 minutes or until tender, stirring occasionally.
Once the chicken is cooked through and the sauce has thickened, taste for seasoning and adjust if necessary.
Garnish with freshly chopped cilantro before serving.
Serve the Paleo Ayam Merah hot with a side of cauliflower rice or any other Paleo-friendly side dish.
Nutrition Facts
Calories |
2755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.9 g | 195% | |
| Saturated Fat | 58.3 g | 292% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 948 mg | 316% | |
| Sodium | 3722 mg | 162% | |
| Total Carbohydrate | 68.1 g | 25% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 36.6 g | ||
| Protein | 269.5 g | 539% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 378 mg | 29% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 4082 mg | 87% | |
*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.
