Low Sodium Nasi Padang

Dive into the flavors of Indonesia with this Low Sodium Nasi Padang, a heart-healthy twist on the beloved classic dish. Crafted with fragrant basmati rice cooked in creamy coconut milk and turmeric, this recipe boasts a nutrient-packed medley of tender chicken, crisp green beans, and vibrant carrots, all infused with aromatic lemongrass, kaffir lime leaves, and warming spices like coriander and cumin. Red chilies add a subtle heat, while fresh lime wedges and coriander leaves brighten each bite. Perfect for those looking to enjoy the bold, rich flavors of Nasi Padang without the extra sodium, this dish is easy to prepare and ideal for a wholesome family meal. Ready in just an hour, it’s a flavorful, low-sodium delight that's as beautiful as it is delicious.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Basmati rice
• 1 cup Coconut milk
• 2 cups Water
• 1 teaspoon Turmeric powder
• 3 pieces Shallots, finely sliced
• 3 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 1 teaspoon Ground coriander
• 1 teaspoon Ground cumin
• 1 piece Lemongrass stalk, bruised
• 3 leaves Kaffir lime leaves
• 2 tablespoons Coconut oil
• 500 grams Chicken breast, cut into chunks
• 200 grams Green beans, sliced
• 1 piece Carrot, sliced
• 2 pieces Red chili, sliced
• 0 Fresh coriander leaves, for garnish
• 0 Lime wedges

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear.

Step 2

In a large pot, combine the rinsed rice, coconut milk, water, and turmeric powder. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the rice is cooked and the liquid is absorbed.

Step 3

While the rice is cooking, heat 1 tablespoon of coconut oil in a pan over medium heat. Add the shallots, garlic, and ginger, sautéing until fragrant.

Step 4

Add the ground coriander, cumin, lemongrass stalk, and kaffir lime leaves, stirring for 2 minutes until aromatic.

Step 5

Add the chicken breast chunks to the spice mix, stirring well to coat. Cook until the chicken is lightly browned on all sides.

Step 6

Add the green beans, carrot, and chili slices. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.

Step 7

Remove lemongrass stalk and kaffir lime leaves from the pan before serving.

Step 8

Fluff the cooked rice with a fork and serve it with the chicken and vegetable mix.

Step 9

Garnish with fresh coriander leaves and serve with lime wedges on the side.

Nutrition Facts

Serving size	(2035.8g)

Amount per serving	% Daily Value*
Calories	1835.7

Total Fat 49.6g	0%
Saturated Fat 29.1g	0%
Polyunsaturated Fat 0.5g
Cholesterol 425mg	0%
Sodium 497.5mg	0%
Total Carbohydrate 165.1g	0%
Dietary Fiber 15.4g	0%
Total Sugars 33.3g
Protein 177.4g	0%

Vitamin D 25IU	0%
Calcium 329.0mg	0%
Iron 17.7mg	0%
Potassium 2775.7mg	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: 24.6%

Protein: 39.1%

Carbs: 36.4%