Paleo Ayam Rendang

Experience the bold, aromatic flavors of Southeast Asia with this Paleo Ayam Rendang, a wholesome twist on the classic Indonesian dish. Tender chicken thighs are slow-simmered in a rich, creamy blend of coconut milk and a vibrant spice paste made from fresh lemongrass, kaffir lime leaves, galangal, and fiery red chilies. Toasted coriander, cumin, and fennel seeds add a warm, earthy depth, while coconut sugar and turmeric balance the dish with subtle sweetness and color. Perfect for Paleo enthusiasts, this hearty meal delivers authentic rendang flair without compromising dietary goals. Serve it alongside cauliflower rice or steamed vegetables for a nourishing, keto-friendly dinner brimming with exotic spices. With its melt-in-your-mouth chicken and luxurious, thick sauce, this Paleo Ayam Rendang is sure to become a meal prep favorite!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

Ingredients

• 2 lbs chicken thighs
• 2 tablespoons coconut oil
• 2 lemongrass stalks, smashed
• 13.5 oz can coconut milk
• 1 cup water
• 1 tablespoon coconut sugar
• 1 teaspoon salt
• 1 teaspoon turmeric powder
• 3 kaffir lime leaves
• 1 inch, grated ginger
• 1 inch, grated galangal root
• 6 shallots
• 4 garlic cloves
• 3 red chilies, seeds removed
• 2 teaspoons coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds

Directions

Step 1

In a food processor, blend the shallots, garlic, red chilies, grated ginger, grated galangal, coriander seeds, cumin seeds, and fennel seeds until a smooth paste forms.

Step 2

Heat the coconut oil in a large pot over medium heat. Add the spice paste and sauté for about 5-6 minutes until fragrant.

Step 3

Add the smashed lemongrass stalks and turmeric powder, continuing to stir for another 2 minutes.

Step 4

Place the chicken thighs into the pot and stir them to coat fully with the spice paste.

Step 5

Pour in the coconut milk and water, then stir in the coconut sugar and salt. Add the kaffir lime leaves.

Step 6

Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot. Let it simmer for about 1.5 to 2 hours, stirring occasionally, until the chicken is tender and the sauce has thickened.

Step 7

Remove the lid for the last 30 minutes of cooking to let the sauce reduce further if needed, stirring occasionally.

Step 8

Once cooked to your satisfaction, remove from heat. Serve hot with cauliflower rice or steamed vegetables for a complete Paleo meal.

Nutrition Facts

Serving size	(2138.3g)

Amount per serving	% Daily Value*
Calories	2695.6

Total Fat 131.5g	0%
Saturated Fat 53.0g	0%
Polyunsaturated Fat 0.5g
Cholesterol 852.7mg	0%
Sodium 3260.9mg	0%
Total Carbohydrate 128.3g	0%
Dietary Fiber 17.5g	0%
Total Sugars 74.6g
Protein 247.9g	0%

Vitamin D 63.5IU	0%
Calcium 409.8mg	0%
Iron 18.9mg	0%
Potassium 4857.6mg	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: 36.9%

Carbs: 19.1%