Paleo Nasi Padang

Experience a flavorful journey with Paleo Nasi Padang, a wholesome and low-carb twist on the iconic Indonesian dish. Featuring tender chicken thighs simmered to perfection in a fragrant rendang paste made with garlic, ginger, lemongrass, and red chili peppers, this recipe is infused with bold spices like turmeric, cumin, and coriander. Coconut milk and kaffir lime leaves lend a creamy, aromatic depth, while cauliflower rice makes a nutrient-packed substitute for traditional steamed rice, keeping the dish paleo-friendly. Perfect for meal prep or an exotic dinner, this protein-rich dish is not only satisfying but also gluten-free, dairy-free, and packed with Southeast Asian flair. Serve it warm, and let the enticing aromas transport you to the vibrant streets of Padang!

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 4

Ingredients

• 600 grams Chicken thighs
• 3 tablespoons Coconut oil
• 400 ml Coconut milk
• 1 teaspoon Turmeric powder
• 1 teaspoon Ground coriander
• 1 teaspoon Cumin powder
• 2 inches Ginger
• 4 units Garlic cloves
• 4 units Shallots
• 3 units Red chili peppers
• 1 unit Lemongrass stalk
• 4 units Kaffir lime leaves
• 3 tablespoons Coconut aminos
• 1 unit Cauliflower head
• 1 teaspoon Salt
• 0.5 teaspoon Pepper

Directions

Step 1

Begin by making the rendang paste: In a blender, combine garlic, shallots, ginger, red chili peppers, and a stalk of lemongrass. Blend until smooth.

Step 2

Heat 2 tablespoons of coconut oil in a large pan over medium heat. Add the rendang paste and cook for about 5 minutes until aromatic.

Step 3

Add turmeric, ground coriander, cumin, and stir well. Cook for another 2 minutes.

Step 4

Add chicken thighs and coat them thoroughly in the paste. Pour in the coconut milk and coconut aminos, then add the kaffir lime leaves.

Step 5

Bring the mixture to a simmer, cover the pan, and let it cook over low heat for 60-75 minutes, stirring occasionally until the chicken is tender and the sauce has thickened.

Step 6

While the chicken is cooking, prepare the cauliflower rice: Grate or pulse the cauliflower head in a food processor until it resembles rice.

Step 7

In another pan, heat the remaining tablespoon of coconut oil over medium heat. Add the cauliflower rice, salt, and pepper. Stir-fry for about 5 minutes until cooked through.

Step 8

Once the chicken rendang is ready, remove from heat. Discard the lime leaves.

Step 9

Serve the rendang over a bed of cauliflower rice, garnished with additional fresh herbs if desired.

Nutrition Facts

Serving size	(1969.5g)

Amount per serving	% Daily Value*
Calories	2200.8

Total Fat 111.9g	0%
Saturated Fat 54.8g	0%
Polyunsaturated Fat 0.7g
Cholesterol 564mg	0%
Sodium 3820.8mg	0%
Total Carbohydrate 129.3g	0%
Dietary Fiber 23.1g	0%
Total Sugars 61.4g
Protein 175.4g	0%

Vitamin D 42IU	0%
Calcium 370.7mg	0%
Iron 18.7mg	0%
Potassium 3839.5mg	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: 45.2%

Protein: 31.5%

Carbs: 23.2%