Low Carb Ayam Masak Lemak
Discover a rich and flavorful twist on a Malaysian classic with this Low Carb Ayam Masak Lemak recipe. Perfect for those looking to enjoy hearty traditional flavors while maintaining a low-carb lifestyle, this dish features tender chicken thighs simmered in a creamy coconut milk base infused with aromatic lemongrass, ginger, and turmeric. Kaffir lime leaves lend a vibrant citrusy aroma, while a touch of red chili adds gentle heat, making each bite irresistibly satisfying. Quick to prepare and bursting with bold, authentic flavors, this keto-friendly interpretation of ayam masak lemak is an ideal choice for a wholesome, guilt-free meal. Serve it alongside fresh greens or low-carb vegetables for a complete, nutrient-packed dish that’s sure to impress!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 pieces chicken thighs
- 200 ml coconut milk
- 100 ml water
- 2 whole lemongrass stalks
- 1 teaspoon turmeric powder
- 1 inch ginger
- 3 cloves garlic cloves
- 2 pieces red chili
- 1 medium onion
- 3 leaves kaffir lime leaves
- 1 teaspoon salt
- 2 tablespoons oil
- 1 tablespoon lime juice
Directions
Step 1
Begin by preparing the ingredients. Peel and slice the ginger and onion. Crush the lemongrass stalks slightly to release their aroma and chop the red chili.
Step 2
In a blender, combine the ginger, garlic cloves, red chili, and onion. Blend until it forms a smooth paste.
Step 3
Heat oil in a large pan over medium heat. Add the blended paste and sauté until fragrant, about 3-4 minutes.
Step 4
Add the turmeric powder and bruised lemongrass stalks to the pan, stirring constantly to coat them in the spice mixture.
Step 5
Place the chicken thighs in the pan, stir until they are well coated with the aromatic paste, and cook for 5 minutes, allowing them to begin browning slightly.
Step 6
Add in the coconut milk and water, stirring well to combine. Lower the heat to simmer and cover the pan. Cook for about 20 minutes, stirring occasionally.
Step 7
Tear the kaffir lime leaves slightly and add them to the pan. Season the dish with salt, to taste.
Step 8
Once the chicken is cooked through and tender, remove from heat and add lime juice. Stir well to combine.
Step 9
Serve hot garnished with additional sliced chili if preferred, alongside a fresh salad or low-carb vegetables.
Nutrition Facts
| Serving size | (1305.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1825.9 |
| Total Fat 95.7g | 0% |
| Saturated Fat 21.5g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 564mg | 0% |
| Sodium 2908.0mg | 0% |
| Total Carbohydrate 79.5g | 0% |
| Dietary Fiber 4.1g | 0% |
| Total Sugars 23.4g | |
| Protein 162.5g | 0% |
| Vitamin D 42IU | 0% |
| Calcium 238.1mg | 0% |
| Iron 18.7mg | 0% |
| Potassium 3133.7mg | 0% |
Source of Calories