Paleo Sayur Usus
Delight your taste buds with Paleo Sayur Usus, a wholesome and aromatic Indonesian-inspired dish brimming with vibrant flavors and nutritious ingredients. This paleo-friendly recipe combines tender chicken breast, creamy coconut milk, and a medley of colorful vegetables like carrots, green beans, and cabbage. Infused with bold spices such as turmeric, lemongrass, and galangal, every spoonful is a harmonious blend of rich, savory, and slightly spicy notes. Perfect for those seeking a healthy yet indulgent meal, this recipe is naturally dairy-free, gluten-free, and refined sugar-free. Ready in just an hour, Paleo Sayur Usus makes the ideal comforting dish for family dinners or meal prep, served steaming hot and garnished with fragrant kaffir lime leaves for an added touch of authenticity.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 3 tablespoons Coconut oil
- 400 ml Coconut milk
- 2 medium Carrot
- 150 grams Green beans
- 200 grams Cabbage
- 4 pieces Shallots
- 3 cloves Garlic
- 2 cm piece Galangal
- 1 stalk Lemongrass
- 2 pieces Kaffir lime leaves
- 1 teaspoon Turmeric powder
- 1 tablespoon Chili paste
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Begin by slicing the chicken breast into bite-sized pieces. Set aside.
Peel and slice the shallots and garlic thinly. Crush the lemongrass to release its aroma and set aside.
Heat coconut oil in a large pot over medium heat. Add the shallots and garlic, sautéing until fragrant and the shallots become translucent.
Add the minced galangal, crushed lemongrass, and kaffir lime leaves to the pot. Stir for another 2 minutes to combine the flavors.
Next, add the turmeric powder and chili paste, stirring well to coat the aromatics.
Increase the heat to high and add the sliced chicken. Cook until the chicken is lightly browned on all sides.
Pour in the coconut milk and bring to a gentle simmer. Reduce the heat to low.
Prepare the vegetables: peel and slice the carrots into thin rounds, trim the green beans, and roughly chop the cabbage.
Add the carrots and green beans to the pot, cooking for about 5 minutes, or until they start to soften.
Finally, add the cabbage, salt, and black pepper. Continue to simmer for 10-15 minutes until the vegetables are tender and the flavors meld together.
Taste and adjust seasoning as needed.
Serve hot, garnished with a few extra slices of kaffir lime leaves for added fragrance.
Nutrition Facts
Calories |
1582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 4784 mg | 208% | |
| Total Carbohydrate | 115.0 g | 42% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 55.3 g | ||
| Protein | 152.7 g | 305% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 393 mg | 30% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3768 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.
