Low Carb Ayam Rendang

Savor the rich and aromatic flavors of Low Carb Ayam Rendang, a healthier twist on the traditional Indonesian classic. This slow-cooked chicken dish features tender chicken thighs simmered in a fragrant blend of fresh spices like lemongrass, galangal, and kaffir lime leaves, perfectly balanced with creamy coconut milk. Toasted desiccated coconut adds a layer of nutty richness, while coriander and cumin infuse the dish with earthy warmth. With a sauce that thickens over time to a luscious, curry-like consistency, this low-carb rendang pairs beautifully with cauliflower rice or steamed vegetables for a wholesome and satisfying meal. Perfect for keto enthusiasts or anyone seeking a flavorful, guilt-free dining experience, this dish is a true celebration of bold Southeast Asian flavors!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 6

Ingredients

• 1 kg Chicken thighs
• 400 ml Coconut milk
• 50 g Desiccated coconut
• 5 Red chilies
• 8 Shallots
• 4 Garlic cloves
• 30 g Ginger
• 30 g Galangal
• 2 Lemongrass stalks
• 1 tsp Turmeric powder
• 2 tsp Salt
• 5 Kaffir lime leaves
• 2 tbsp Coconut oil
• 2 tsp Coriander seeds
• 1 tsp Cumin seeds
• 5 Cloves
• 1 Cinnamon stick

Directions

Step 1

Begin by preparing the spice paste: In a food processor, combine the red chilies, shallots, garlic, ginger, galangal, and the white parts of the lemongrass. Blend until you achieve a smooth paste.

Step 2

In a heavy-based pan, heat the coconut oil over medium heat. Add the cinnamon stick, cloves, coriander seeds, and cumin seeds. Sauté for about 2 minutes until the spices are fragrant.

Step 3

Add the spice paste to the pan and stir-fry for 5-7 minutes until the paste becomes aromatic and slightly dry.

Step 4

Add the turmeric powder and kaffir lime leaves to the pan. Stir well to combine with the spice paste.

Step 5

Increase the heat to medium-high and add the chicken thighs. Stir to coat the chicken evenly with the spice mixture. Cook for about 5 minutes until the chicken is lightly browned.

Step 6

Pour in the coconut milk and add the salt. Stir well, then bring the mixture to a gentle simmer.

Step 7

Lower the heat to a simmer, cover the pan partially, and let the chicken cook for about 90 minutes. Stir occasionally to ensure the chicken doesn't stick to the bottom of the pan.

Step 8

While the chicken is cooking, in a dry pan, toast the desiccated coconut over low heat until it turns golden brown. This should take about 3-5 minutes. Be sure to stir continuously to prevent burning.

Step 9

Once the chicken is tender and the sauce has thickened, add the toasted desiccated coconut. Stir well to incorporate into the sauce.

Step 10

Continue cooking for another 15 minutes until the rendang sauce is thick, and the oil separates from the coconut milk.

Step 11

Remove from heat, adjust the seasoning with more salt if necessary, and serve hot with cauliflower rice or steamed vegetables for a low-carb option.

Nutrition Facts

Serving size	(2290.3g)

Amount per serving	% Daily Value*
Calories	3423.4

Total Fat 176.5g	0%
Saturated Fat 85.1g	0%
Polyunsaturated Fat 0.5g
Cholesterol 940mg	0%
Sodium 5757.1mg	0%
Total Carbohydrate 188.6g	0%
Dietary Fiber 36.6g	0%
Total Sugars 71.2g
Protein 283.2g	0%

Vitamin D 70IU	0%
Calcium 642.9mg	0%
Iron 35.1mg	0%
Potassium 7343.0mg	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: 45.7%

Protein: 32.6%

Carbs: 21.7%