Low Sodium Ayam Masak Lemak

Indulge in the creamy and aromatic flavors of Low Sodium Ayam Masak Lemak, a heart-healthy twist on the traditional Malay curry. This recipe combines tender chicken thighs with a silky coconut milk base infused with classic Southeast Asian spices like turmeric, lemongrass, galangal, and kaffir lime leaves. By using a salt alternative and fresh lime juice, this dish maintains its bold, savory taste without compromising on low-sodium dietary needs. Vibrant strips of cucumber and carrot add a refreshing crunch, perfectly complementing the fragrant curry. With just 20 minutes of prep and a slow simmer that lets the flavors meld beautifully, this dish is perfect for weeknight dinners or special occasions. Serve it steaming hot with your favorite side of rice for a wholesome meal that’s as satisfying as it is nutritious.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Chicken thighs
• 400 ml Coconut milk
• 1 teaspoon Turmeric powder
• 2 pieces Lemongrass stalks
• 1 inch Ginger
• 4 pieces Garlic cloves
• 3 pieces Shallots
• 4 pieces Bird’s eye chilies
• 5 pieces Kaffir lime leaves
• 1 inch Galangal
• 2 tablespoons Cooking oil
• 250 ml Water
• 1 cup Cucumber
• 1 cup Carrot
• 0 as desired Salt alternative
• 1 tablespoon Lime juice

Directions

Step 1

Start by preparing the spice paste. Peel the ginger, garlic, and shallots. Roughly chop them and place them in a blender.

Step 2

Add the bird’s eye chilies, turmeric, and galangal into the blender along with a splash of water. Blend until you achieve a smooth paste.

Step 3

Trim and smash the lemongrass stalks using the back of a knife. Set them aside.

Step 4

In a large pot, heat the cooking oil over medium-high heat. Add the spice paste and saut\u00e9 for about 5-7 minutes, or until the paste becomes aromatic and the oil starts to separate.

Step 5

Add the chicken thighs to the pot, cooking for about 5 minutes until they are lightly browned.

Step 6

Pour in the coconut milk and stir well to combine with the chicken and spices.

Step 7

Add the water, lemongrass, and kaffir lime leaves to the pot. Bring the mixture to a simmer. Once simmering, reduce the heat to medium-low, cover, and cook for 25-30 minutes.

Step 8

While the chicken is cooking, prepare the vegetables. Slice the cucumber and carrot into thin strips.

Step 9

After the curry has cooked, add the sliced cucumber and carrot into the pot. Mix well and let them cook for an additional 5 minutes.

Step 10

Gently stir in the lime juice and taste. Adjust the flavor by adding a salt alternative if desired, catering to your sodium preference.

Step 11

Serve the Ayam Masak Lemak hot, garnished with additional kaffir lime leaves if available.

Nutrition Facts

Serving size	(1766.3g)

Amount per serving	% Daily Value*
Calories	1765.1

Total Fat 85.3g	0%
Saturated Fat 20.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 470mg	0%
Sodium 602.6mg	0%
Total Carbohydrate 115.3g	0%
Dietary Fiber 10.2g	0%
Total Sugars 44.3g
Protein 138.8g	0%

Vitamin D 35IU	0%
Calcium 322.4mg	0%
Iron 19.5mg	0%
Potassium 3672.3mg	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: 43.0%

Protein: 31.1%

Carbs: 25.9%