Dairy-Free Ayam Curry

Dive into the rich, aromatic flavors of Dairy-Free Ayam Curry, a comforting Malaysian-inspired chicken dish that's big on taste and perfect for those avoiding dairy. Made with tender, juicy boneless chicken thighs simmered in a luscious coconut milk-based sauce, this curry is infused with vibrant spices like turmeric, cumin, and coriander, alongside tangy kaffir lime leaves and zesty lemongrass for a burst of citrusy freshness. The heat from red chilies is perfectly balanced with the natural sweetness of palm sugar and a splash of lime juice. This one-pot recipe is quick to prepare, taking under an hour from start to finish, and serves as the ideal weeknight dinner or meal-prep staple. Serve it over steamed rice or with warm flatbreads to soak up every flavorful bite of this dairy-free delight! Perfect for lovers of Southeast Asian cuisine and those seeking a wholesome, gluten-free meal.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 kg boneless chicken thighs
• 3 tablespoons coconut oil
• 1 large, finely chopped onion
• 4 minced garlic cloves
• 1 tablespoon, grated fresh ginger
• 2 bruised and chopped lemongrass stalks
• 2 chopped red chilies
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon turmeric powder
• 5 kaffir lime leaves
• 400 ml canned coconut milk
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar
• 2 tablespoons lime juice
• 3 tablespoons, chopped fresh coriander leaves
• 1 teaspoon salt

Directions

Step 1

Heat coconut oil in a large skillet over medium heat.

Step 2

Add the finely chopped onion and sauté until translucent, about 5 minutes.

Step 3

Add minced garlic, grated ginger, chopped lemongrass, and red chilies. Cook for another 2 minutes, stirring frequently.

Step 4

Stir in the ground coriander, ground cumin, and turmeric, cooking for 1 minute until fragrant.

Step 5

Add the chicken pieces to the skillet, stirring to coat them well with the spice mixture.

Step 6

Pour in the coconut milk and add the kaffir lime leaves.

Step 7

Bring to a simmer, then turn the heat to low. Cover and cook for 20-25 minutes, or until the chicken is cooked through and tender.

Step 8

Stir in the fish sauce, palm sugar, and lime juice, adjusting the seasoning with salt to taste.

Step 9

Remove from heat, discard the kaffir lime leaves, and garnish with fresh chopped coriander leaves before serving.

Nutrition Facts

Serving size	(1939.4g)

Amount per serving	% Daily Value*
Calories	3328.0

Total Fat 241.3g	0%
Saturated Fat 147.0g	0%
Polyunsaturated Fat 0.7g
Cholesterol 866.7mg	0%
Sodium 5635.3mg	0%
Total Carbohydrate 108.7g	0%
Dietary Fiber 6.3g	0%
Total Sugars 36.7g
Protein 217.8g	0%

Vitamin D 0IU	0%
Calcium 431.3mg	0%
Iron 39.7mg	0%
Potassium 5029.8mg	0%

*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.

Source of Calories

Fat: 62.4%

Protein: 25.1%

Carbs: 12.5%