Keto Nasi Padang

Transform your favorite Indonesian classic into a low-carb delight with this Keto Nasi Padang recipe! Featuring aromatic cauliflower rice, tender chicken simmered in a rich coconut curry infused with fragrant lemongrass, garlic, and ginger, and a side of perfectly wilted spinach, this dish delivers all the bold flavors of traditional Nasi Padang without the carbs. Perfect for keto enthusiasts and foodies alike, this recipe highlights fresh, wholesome ingredients and uses turmeric and chili for a vibrant, savory kick. Ready in just an hour, this guilt-free indulgence is a satisfying yet healthy option that will transport your taste buds to Indonesia. Serve with a squeeze of lime for a zesty finish and enjoy this fragrant feast, perfect for weeknight dinners or meal prep!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 medium head cauliflower florets
• 2 tablespoons coconut oil
• 500 grams chicken breast
• 4 cloves garlic
• 4 shallots
• 2 red chili peppers
• 1 inch piece ginger
• 1 stalk lemongrass
• 400 ml coconut milk
• 2 teaspoons coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 100 grams spinach
• 1 lime

Directions

Step 1

Trim the cauliflower and cut into florets. Place the florets into a food processor and pulse until they resemble rice grains. Set aside.

Step 2

Heat 1 tablespoon of coconut oil in a large pan over medium heat. Add the cauliflower rice and sauté for 5-7 minutes until tender. Set aside and keep warm.

Step 3

Slice the chicken breast into thin strips. Mince the garlic and shallots, chop the chili peppers, and grate the ginger. Bruise the lemongrass stalk with the back of a knife.

Step 4

In a bowl, combine the chicken strips, 1 teaspoon of coriander powder, 1 teaspoon of turmeric powder, salt, and black pepper. Toss until the chicken is well coated.

Step 5

Heat the remaining coconut oil in a large pan over medium-high heat. Add the garlic, shallots, chili peppers, ginger, and lemongrass. Sauté for 3-4 minutes until fragrant.

Step 6

Add the seasoned chicken strips to the pan and cook for 5-6 minutes, stirring frequently, until the chicken is browned and cooked through.

Step 7

Pour in the coconut milk and the remaining 1 teaspoon of coriander powder, stirring to combine. Reduce heat to low and let simmer for 10-15 minutes or until the sauce thickens.

Step 8

Meanwhile, in a separate skillet, lightly sauté the spinach with a pinch of salt until wilted.

Step 9

Remove the lemongrass from the sauce and adjust seasoning if necessary.

Step 10

Serve the cauliflower rice topped with the chicken coconut curry, and side with sautéed spinach. Squeeze lime juice over the dish before serving.

Nutrition Facts

Serving size	(2060.8g)

Amount per serving	% Daily Value*
Calories	1588.4

Total Fat 49.6g	0%
Saturated Fat 28.3g	0%
Polyunsaturated Fat 3.2g
Cholesterol 430mg	0%
Sodium 4405.2mg	0%
Total Carbohydrate 139.1g	0%
Dietary Fiber 27.1g	0%
Total Sugars 59.6g
Protein 163.9g	0%

Vitamin D 0IU	0%
Calcium 492.4mg	0%
Iron 18.4mg	0%
Potassium 5827.6mg	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: 26.9%

Protein: 39.5%

Carbs: 33.6%