Sugar-Free Ayam Masak Lemak
Dive into the rich, creamy flavors of *Sugar-Free Ayam Masak Lemak*, a healthier spin on the Malaysian classic that's bursting with aromatic spices and natural ingredients. This delectable dish combines tender chicken thighs simmered in velvety coconut milk with the vibrant essence of turmeric, lemongrass, and kaffir lime leaves, all balanced by a touch of red chili for subtle heat. Perfect for those seeking a flavorful sugar-free option, it's easy to prepare in just under an hour, making it a perfect weeknight dinner or weekend treat. Serve it hot, garnished with shredded turmeric leaves for an extra layer of authenticity and aroma. Ideal for Southeast Asian cuisine enthusiasts, this dish pairs beautifully with steamed rice or a side of fresh vegetables.
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Recipe Information
Ingredients
- 800 grams chicken thighs
- 400 milliliters coconut milk
- 1 teaspoon turmeric powder
- 2 lemongrass stalks, bruised
- 3 kaffir lime leaves
- 3 red chilies, sliced
- 4 shallots, finely sliced
- 3 garlic cloves, minced
- 20 grams ginger, sliced
- 2 tablespoons cooking oil
- 1 teaspoon salt
- 200 milliliters water
- 2 leaves fresh turmeric leaves, shredded (optional for garnish)
Instructions
Clean and cut the chicken thighs into medium-sized pieces. Pat them dry with a kitchen towel.
In a blender or food processor, blend together shallots, garlic, ginger, and turmeric powder to form a smooth paste. You can add a little water if needed to help with blending.
In a large pot or wok, heat the cooking oil over medium heat. Add the blended spice paste and sauté until fragrant, about 5-7 minutes.
Add the bruised lemongrass stalks and continue to cook for another 2 minutes.
Introduce the chicken pieces into the pot and stir well to coat them evenly with the spice mixture.
Pour in the coconut milk and water, stirring to combine. Bring to a gentle simmer.
Add the kaffir lime leaves and half of the sliced red chilies. Stir and cook for 15 minutes.
Reduce the heat to low and let the chicken cook for another 20 minutes or until tender and the flavors have infused well.
Season with salt to taste, adjust the amount based on your preference.
Serve the dish hot, garnished with the remaining sliced chilies and shredded turmeric leaves, if using.
Nutrition Facts
Calories |
2212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.8 g | 151% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 752 mg | 251% | |
| Sodium | 3123 mg | 136% | |
| Total Carbohydrate | 69.0 g | 25% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 40.4 g | ||
| Protein | 213.6 g | 427% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 210 mg | 16% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3720 mg | 79% | |
*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.
