Low Carb Nasi Padang

Indulge in the bold and aromatic flavors of 'Low Carb Nasi Padang,' a healthy twist on the Indonesian classic. This recipe swaps out traditional rice with fluffy cauliflower rice, making it a perfect low-carb, keto-friendly option. Tender chicken thighs are simmered in a rich coconut milk sauce infused with fragrant spices like turmeric, cumin, and coriander, along with hints of lemongrass and kaffir lime leaves for an authentic taste. Quick to prepare and hearty to enjoy, this dish is a vibrant culinary experience that's ideal for weeknight dinners or an exotic meal prep. Garnished with fresh cilantro and served with zesty lime wedges, this guilt-free version of Nasi Padang is a flavorful journey that proves great taste doesn’t have to come at the expense of healthy eating.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Chicken thighs, boneless and skinless
• 1 large head Cauliflower florets
• 400 ml Coconut milk
• 4 pieces Shallots, finely chopped
• 3 pieces Garlic cloves, minced
• 1 tablespoon Ginger, grated
• 1 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 1 medium Red chili, sliced
• 1 piece Lemongrass stalk, smashed
• 3 pieces Kaffir lime leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Coconut oil
• 2 tablespoons Fresh cilantro, chopped
• 4 pieces Lime wedges, for serving

Directions

Step 1

Cut the chicken thighs into bite-sized pieces.

Step 2

Place the cauliflower florets in a food processor and pulse until it resembles grains of rice. Be careful not to over-process.

Step 3

Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the cauliflower rice and sauté for about 5 minutes, until it becomes tender. Set aside.

Step 4

In the same skillet, heat the remaining tablespoon of coconut oil over medium heat. Add the shallots, garlic, and ginger, and sauté until they are fragrant and softened, about 3 minutes.

Step 5

Add the turmeric, coriander, cumin, and sliced red chili to the skillet. Stir the spices well into the aromatics.

Step 6

Add the chicken pieces to the skillet and cook until they begin to brown, stirring occasionally, about 5 minutes.

Step 7

Pour the coconut milk into the skillet, and add the lemongrass stalk, kaffir lime leaves, salt, and black pepper. Stir everything to combine.

Step 8

Bring the mixture to a gentle simmer and let it cook for about 20 minutes, or until the chicken is completely cooked through and the sauce has thickened slightly.

Step 9

Taste and adjust the seasoning with more salt and pepper if needed. Discard the lemongrass and lime leaves before serving.

Step 10

Serve the chicken curry over the prepared cauliflower rice, garnishing with fresh cilantro and lime wedges on the side.

Nutrition Facts

Serving size	(1754.6g)

Amount per serving	% Daily Value*
Calories	1737.2

Total Fat 85.8g	0%
Saturated Fat 39.3g	0%
Polyunsaturated Fat 0.5g
Cholesterol 625mg	0%
Sodium 3081.1mg	0%
Total Carbohydrate 98.5g	0%
Dietary Fiber 19.4g	0%
Total Sugars 50.3g
Protein 146.9g	0%

Vitamin D 0IU	0%
Calcium 357.6mg	0%
Iron 13.0mg	0%
Potassium 4063.9mg	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: 44.0%

Protein: 33.5%

Carbs: 22.5%