Paleo Ayam Rendang
Discover the bold and vibrant flavors of **Paleo Ayam Rendang**, a healthier, grain-free twist on the classic Indonesian dry curry. This dish features tender chicken thighs simmered to perfection in a rich, aromatic spice paste made from shallots, garlic, red chilies, and fragrant spices like coriander, cumin, and fennel. Coconut milk creates a luscious base, while galangal, ginger, turmeric, and kaffir lime leaves lend authentic layers of Southeast Asian zest. Slow-cooked for maximum flavor, this paleo-friendly recipe ensures a thick, creamy sauce free from traditional sugars, using coconut sugar for a guilt-free sweetness. Ready in under 2 hours, it’s ideal for meal prep or a cozy family dinner. Serve with cauliflower rice or steamed veggies for a wholesome, satisfying meal that’s both delicious and diet-friendly. Perfect for fans of traditional rendang looking for a gluten-free and dairy-free alternative!
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Recipe Information
Ingredients
- 2 lbs chicken thighs
- 2 tablespoons coconut oil
- 2 lemongrass stalks, smashed
- 13.5 oz can coconut milk
- 1 cup water
- 1 tablespoon coconut sugar
- 1 teaspoon salt
- 1 teaspoon turmeric powder
- 3 kaffir lime leaves
- 1 inch, grated ginger
- 1 inch, grated galangal root
- 6 shallots
- 4 garlic cloves
- 3 red chilies, seeds removed
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
Instructions
In a food processor, blend the shallots, garlic, red chilies, grated ginger, grated galangal, coriander seeds, cumin seeds, and fennel seeds until a smooth paste forms.
Heat the coconut oil in a large pot over medium heat. Add the spice paste and sauté for about 5-6 minutes until fragrant.
Add the smashed lemongrass stalks and turmeric powder, continuing to stir for another 2 minutes.
Place the chicken thighs into the pot and stir them to coat fully with the spice paste.
Pour in the coconut milk and water, then stir in the coconut sugar and salt. Add the kaffir lime leaves.
Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot. Let it simmer for about 1.5 to 2 hours, stirring occasionally, until the chicken is tender and the sauce has thickened.
Remove the lid for the last 30 minutes of cooking to let the sauce reduce further if needed, stirring occasionally.
Once cooked to your satisfaction, remove from heat. Serve hot with cauliflower rice or steamed vegetables for a complete Paleo meal.
Nutrition Facts
Calories |
2696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.5 g | 169% | |
| Saturated Fat | 53.0 g | 265% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 3261 mg | 142% | |
| Total Carbohydrate | 128.3 g | 47% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 74.6 g | ||
| Protein | 247.9 g | 496% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 410 mg | 32% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 4858 mg | 103% | |
*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.
