Paleo Nasi Padang
Enjoy the bold and aromatic flavors of *Paleo Nasi Padang*, a wholesome, grain-free twist on the beloved Indonesian classic. This recipe features tender chicken thighs slow-cooked in a rich, fragrant rendang sauce made with a blend of turmeric, cumin, coriander, fresh ginger, garlic, and creamy coconut milk, enhanced by the zesty brightness of lemongrass and kaffir lime leaves. Paired with light and fluffy cauliflower rice, this paleo-friendly dish is packed with nutrients and free from grains, dairy, and soy, thanks to the use of coconut aminos. Perfect for a family dinner or meal prep, this dish will transport your taste buds straight to the vibrant street markets of Padang—all while aligning with your healthy lifestyle. With just 30 minutes of prep and plenty of hands-off cooking time, it's an approachable yet impressive addition to your paleo recipe repertoire.
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Recipe Information
Ingredients
- 600 grams Chicken thighs
- 3 tablespoons Coconut oil
- 400 ml Coconut milk
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 1 teaspoon Cumin powder
- 2 inches Ginger
- 4 units Garlic cloves
- 4 units Shallots
- 3 units Red chili peppers
- 1 unit Lemongrass stalk
- 4 units Kaffir lime leaves
- 3 tablespoons Coconut aminos
- 1 unit Cauliflower head
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
Instructions
Begin by making the rendang paste: In a blender, combine garlic, shallots, ginger, red chili peppers, and a stalk of lemongrass. Blend until smooth.
Heat 2 tablespoons of coconut oil in a large pan over medium heat. Add the rendang paste and cook for about 5 minutes until aromatic.
Add turmeric, ground coriander, cumin, and stir well. Cook for another 2 minutes.
Add chicken thighs and coat them thoroughly in the paste. Pour in the coconut milk and coconut aminos, then add the kaffir lime leaves.
Bring the mixture to a simmer, cover the pan, and let it cook over low heat for 60-75 minutes, stirring occasionally until the chicken is tender and the sauce has thickened.
While the chicken is cooking, prepare the cauliflower rice: Grate or pulse the cauliflower head in a food processor until it resembles rice.
In another pan, heat the remaining tablespoon of coconut oil over medium heat. Add the cauliflower rice, salt, and pepper. Stir-fry for about 5 minutes until cooked through.
Once the chicken rendang is ready, remove from heat. Discard the lime leaves.
Serve the rendang over a bed of cauliflower rice, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
2201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.9 g | 143% | |
| Saturated Fat | 54.8 g | 274% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 3821 mg | 166% | |
| Total Carbohydrate | 129.3 g | 47% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 61.4 g | ||
| Protein | 175.4 g | 351% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 371 mg | 29% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 3840 mg | 82% | |
*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.
