Sugar-Free Nasi Padang
Discover the bold flavors of Indonesia with this Sugar-Free Nasi Padang, a guilt-free twist on the classic dish. Perfect for healthy eating enthusiasts, this recipe keeps it sugar-free while bursting with aromatic spices like turmeric, cumin, and lemongrass. Jasmine rice simmered in creamy coconut milk sets the stage for tender chicken thighs cooked in a vibrant chili-garlic paste. Complemented by sautéed long beans and eggplants for a wholesome side, this dish is as nourishing as it is delicious. Ideal for family dinners or meal prep, Sugar-Free Nasi Padang delivers authentic taste without compromising your dietary goals. A feast for the senses, this low-carb recipe promises rich textures and tantalizing flavors with every bite!
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Recipe Information
Ingredients
- 300 grams Jasmine rice
- 400 ml Coconut milk
- 2 Bay leaves
- 2 Lemongrass stalks, bruised
- 4 Kaffir lime leaves
- 500 grams Skinless chicken thighs
- 2 teaspoons Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Cayenne pepper
- 2 teaspoons Salt
- 1 inch Galangal, sliced
- 4 Red chilies, chopped
- 4 Garlic cloves, minced
- 4 Shallots, minced
- 500 ml Water
- 3 tablespoons Coconut oil
- 200 grams Long beans, cut into 2-inch pieces
- 2 medium Eggplants, cubed
- 2 medium Tomatoes, cut into wedges
Instructions
Wash the jasmine rice thoroughly under cold water. Combine with coconut milk, 200 ml of water, bay leaves, lemongrass, and 2 kaffir lime leaves in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes until rice is cooked. Remove from heat and let it sit covered for another 10 minutes.
While rice is cooking, prepare the chicken by marinating with turmeric powder, coriander powder, cumin powder, cayenne pepper, and 1 teaspoon of salt. Let it sit for 15 minutes.
In a blender, blend together red chilies, garlic, shallots, and galangal with a splash of water until a paste forms.
Heat 2 tablespoons of coconut oil in a large skillet or pan over medium heat. Add the spice paste and stir-fry for 5 minutes until aromatic.
Add marinated chicken pieces to the pan and cook until browned on all sides, about 10 minutes.
Pour in the remaining 300 ml of water and add the remaining 2 kaffir lime leaves. Stir to combine. Cover and let it simmer for 20 minutes until chicken is cooked through and the sauce has thickened.
In another pan, heat 1 tablespoon of coconut oil over medium-high heat. Add long beans, eggplants, and a pinch of salt. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
Serve a portion of coconut rice with chicken curry and sautéed vegetables on the side.
Garnish each plate with tomato wedges for a fresh touch.
Nutrition Facts
Calories |
2191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.2 g | 118% | |
| Saturated Fat | 48.9 g | 244% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 535 mg | 178% | |
| Sodium | 5304 mg | 231% | |
| Total Carbohydrate | 204.1 g | 74% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 48.6 g | ||
| Protein | 144.9 g | 290% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 450 mg | 35% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 4866 mg | 104% | |
*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.
