Dairy-Free Ayam Merah

Savor the bold, aromatic flavors of Dairy-Free Ayam Merah, a vibrant twist on the classic Southeast Asian dish. This rich and comforting chicken curry is made without dairy, featuring tender boneless chicken thighs enveloped in a luscious, spiced tomato-based sauce. Crafted with a fragrant blend of garlic, ginger, red chilies, and bruised lemongrass, and simmered to perfection with coconut oil, soy sauce, and palm sugar, this dish offers the perfect balance of heat and sweetness. Enhanced by warm spices like turmeric and coriander, this recipe is ideal for those seeking a flavorful, dairy-free dinner option. Serve it over steamed rice or with a side of bread to soak up the savory, sauce-packed goodness. Perfect for family meals or entertaining, Dairy-Free Ayam Merah is sure to captivate your taste buds and transport you to the heart of Southeast Asian cuisine.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams boneless chicken thighs
• 2 large red onions
• 4 garlic cloves
• 1 inch piece ginger
• 4 red chilies
• 1 stalk lemongrass
• 3 tablespoons coconut oil
• 400 grams canned tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons soy sauce
• 2 tablespoons palm sugar
• 1 teaspoon salt
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 200 ml water
• 2 tablespoons, chopped fresh cilantro

Directions

Step 1

Thinly slice the red onions and set aside.

Step 2

Peel and roughly chop the garlic and ginger.

Step 3

Remove the seeds from the red chilies and roughly chop them.

Step 4

Bruise the lemongrass stalk by giving it a few gentle whacks with a rolling pin or the back of a knife to release its flavor.

Step 5

In a blender, combine the garlic, ginger, red chilies, and lemongrass with a bit of water to form a smooth paste.

Step 6

Heat the coconut oil in a large pan or wok over medium heat.

Step 7

Add the sliced onions to the pan and sauté until they become translucent and start to caramelize, about 5-7 minutes.

Step 8

Stir in the spice paste and cook for 3-4 minutes until fragrant.

Step 9

Add the canned tomatoes and tomato paste to the pan, stirring to combine.

Step 10

Increase the heat to medium-high and allow the mixture to simmer for 5 minutes until it thickens slightly.

Step 11

Add the chicken thighs to the pan, coating them well in the sauce.

Step 12

Season with soy sauce, palm sugar, salt, coriander powder, and turmeric powder.

Step 13

Pour in the water, bring the mixture to a gentle boil, and then reduce the heat to low.

Step 14

Cover the pan and simmer for 20-30 minutes, stirring occasionally, until the chicken is cooked through and tender.

Step 15

Taste and adjust seasoning if necessary.

Step 16

Garnish the dish with chopped cilantro before serving.

Step 17

Serve hot with steamed rice or bread of your choice.

Nutrition Facts

Serving size	(1923.2g)

Amount per serving	% Daily Value*
Calories	1861.4

Total Fat 106.2g	0%
Saturated Fat 51.1g	0%
Polyunsaturated Fat 4.2g
Cholesterol 441.3mg	0%
Sodium 4455.5mg	0%
Total Carbohydrate 124.8g	0%
Dietary Fiber 24.5g	0%
Total Sugars 72.2g
Protein 118.6g	0%

Vitamin D 0IU	0%
Calcium 455.5mg	0%
Iron 19.8mg	0%
Potassium 5128.4mg	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: 49.5%

Protein: 24.6%

Carbs: 25.9%