Low Fat Nasi Padang

Discover the vibrant flavors of Indonesia with this guilt-free twist on a classic dish—Low Fat Nasi Padang. This healthy version preserves the essence of traditional Nasi Padang while cutting back on calories, thanks to lean skinless chicken breast, light coconut milk, and nutrient-packed sides of blanched spinach and lawar beans. Spiced with aromatic shallots, garlic, turmeric, and lemongrass, the chicken is simmered to juicy perfection in a fragrant coconut curry. Served over hearty brown rice, this dish combines wholesomeness with bold, authentic flavors. Ready in just an hour, this low-fat recipe is perfect for weeknight dinners or meal prepping. Serve it with a squeeze of fresh lime for a zesty finish that's sure to impress!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Skinless chicken breast
• 300 ml Light coconut milk
• 200 grams Brown rice
• 4 pieces Shallots
• 3 cloves Garlic
• 2 pieces Red chilies
• 1 inch piece Ginger
• 1 stalk Lemongrass
• 1 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Cumin powder
• 1 piece Lime
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Vegetable oil
• 100 grams Spinach
• 100 grams Lawar beans

Directions

Step 1

Rinse the brown rice under cold water. Cook according to package instructions while preparing other ingredients.

Step 2

Slice the shallots, garlic, and red chilies. Grate the ginger and set aside.

Step 3

Trim and bruise the lemongrass stalk by bending it slightly. This helps release its flavor.

Step 4

Heat vegetable oil in a pot over medium heat. Add shallots, garlic, red chilies, and ginger. Sauté until shallots are translucent.

Step 5

Add turmeric, coriander, and cumin powders to the pot. Stir continuously for about 1 minute until fragrant.

Step 6

Add the chicken breast pieces and stir well to coat with the spices.

Step 7

Pour in the light coconut milk, add the bruised lemongrass, and season with salt and black pepper.

Step 8

Simmer for about 20-25 minutes on low heat, occasionally stirring until the chicken is cooked through.

Step 9

While the chicken is cooking, blanch the spinach and lawar beans in boiling water for 2 minutes. Drain and set aside.

Step 10

When the chicken is done, squeeze fresh lime juice over it and mix well.

Step 11

To serve, place a portion of rice on a plate. Scoop the chicken and sauce over the rice, add a side of blanched spinach and lawar beans.

Step 12

Garnish with additional slices of red chili or lime wedges if desired.

Nutrition Facts

Serving size	(1516.7g)

Amount per serving	% Daily Value*
Calories	1684.7

Total Fat 52.9g	0%
Saturated Fat 20.6g	0%
Polyunsaturated Fat 8.6g
Cholesterol 410.9mg	0%
Sodium 3221.8mg	0%
Total Carbohydrate 128.2g	0%
Dietary Fiber 19.5g	0%
Total Sugars 17.8g
Protein 175.4g	0%

Vitamin D 0IU	0%
Calcium 377.8mg	0%
Iron 22.3mg	0%
Potassium 2461.4mg	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: 28.2%

Protein: 41.5%

Carbs: 30.3%