Paleo Sayur Usus

Dive into the comforting flavors of **Paleo Sayur Usus**, a vibrant and wholesome Indonesian-inspired dish reimagined for a Paleo lifestyle. This hearty recipe swaps traditional ingredients for paleo-approved options, featuring tender chicken, creamy coconut milk, and an array of nutrient-packed vegetables like carrots, green beans, and cabbage. Aromatics such as lemongrass, galangal, and kaffir lime leaves infuse the dish with bold, citrusy notes, while turmeric and chili paste provide a warm kick of spice. Ready in just 60 minutes, this one-pot wonder is not only gluten-free and dairy-free but also brimming with rich, authentic flavors. Perfectly balanced and satisfying, Paleo Sayur Usus is a must-try for anyone looking to enjoy a clean, nourishing take on Indonesian comfort food. Serve it steaming hot for a cozy, flavor-packed meal!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Chicken breast
• 3 tablespoons Coconut oil
• 400 ml Coconut milk
• 2 medium Carrot
• 150 grams Green beans
• 200 grams Cabbage
• 4 pieces Shallots
• 3 cloves Garlic
• 2 cm piece Galangal
• 1 stalk Lemongrass
• 2 pieces Kaffir lime leaves
• 1 teaspoon Turmeric powder
• 1 tablespoon Chili paste
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Begin by slicing the chicken breast into bite-sized pieces. Set aside.

Step 2

Peel and slice the shallots and garlic thinly. Crush the lemongrass to release its aroma and set aside.

Step 3

Heat coconut oil in a large pot over medium heat. Add the shallots and garlic, sautéing until fragrant and the shallots become translucent.

Step 4

Add the minced galangal, crushed lemongrass, and kaffir lime leaves to the pot. Stir for another 2 minutes to combine the flavors.

Step 5

Next, add the turmeric powder and chili paste, stirring well to coat the aromatics.

Step 6

Increase the heat to high and add the sliced chicken. Cook until the chicken is lightly browned on all sides.

Step 7

Pour in the coconut milk and bring to a gentle simmer. Reduce the heat to low.

Step 8

Prepare the vegetables: peel and slice the carrots into thin rounds, trim the green beans, and roughly chop the cabbage.

Step 9

Add the carrots and green beans to the pot, cooking for about 5 minutes, or until they start to soften.

Step 10

Finally, add the cabbage, salt, and black pepper. Continue to simmer for 10-15 minutes until the vegetables are tender and the flavors meld together.

Step 11

Taste and adjust seasoning as needed.

Step 12

Serve hot, garnished with a few extra slices of kaffir lime leaves for added fragrance.

Nutrition Facts

Serving size	(1640.1g)

Amount per serving	% Daily Value*
Calories	1582.2

Total Fat 61.7g	0%
Saturated Fat 39.7g	0%
Polyunsaturated Fat 3.4g
Cholesterol 430mg	0%
Sodium 4784.2mg	0%
Total Carbohydrate 115.0g	0%
Dietary Fiber 19.1g	0%
Total Sugars 55.3g
Protein 152.7g	0%

Vitamin D 0IU	0%
Calcium 393.2mg	0%
Iron 14.5mg	0%
Potassium 3767.5mg	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: 34.1%

Protein: 37.6%

Carbs: 28.3%