Sugar-Free Ayam Masak Lemak
Elevate your next dinner with this aromatic and creamy Sugar-Free Ayam Masak Lemak, a healthier take on Malaysia's classic coconut-based curry! This dish showcases tender chicken thighs simmered in rich coconut milk infused with turmeric, fragrant lemongrass, kaffir lime leaves, and a medley of traditional spices. Instead of relying on added sugar, this recipe lets the natural flavors of fresh ingredients shine. With just 15 minutes of prep time, you'll create a soul-soothing stew that’s perfect for those seeking a sugar-free, flavorful meal. Serve it with steamed rice to soak up the velvety, golden sauce, and garnish with optional shredded turmeric leaves for an authentic touch. Perfect for weeknight dinners or special occasions, this crowd-pleaser is a nourishing, guilt-free indulgence!
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Ingredients
- 800 grams chicken thighs
- 400 milliliters coconut milk
- 1 teaspoon turmeric powder
- 2 lemongrass stalks, bruised
- 3 kaffir lime leaves
- 3 red chilies, sliced
- 4 shallots, finely sliced
- 3 garlic cloves, minced
- 20 grams ginger, sliced
- 2 tablespoons cooking oil
- 1 teaspoon salt
- 200 milliliters water
- 2 leaves fresh turmeric leaves, shredded (optional for garnish)
Directions
Step 1
Clean and cut the chicken thighs into medium-sized pieces. Pat them dry with a kitchen towel.
Step 2
In a blender or food processor, blend together shallots, garlic, ginger, and turmeric powder to form a smooth paste. You can add a little water if needed to help with blending.
Step 3
In a large pot or wok, heat the cooking oil over medium heat. Add the blended spice paste and sauté until fragrant, about 5-7 minutes.
Step 4
Add the bruised lemongrass stalks and continue to cook for another 2 minutes.
Step 5
Introduce the chicken pieces into the pot and stir well to coat them evenly with the spice mixture.
Step 6
Pour in the coconut milk and water, stirring to combine. Bring to a gentle simmer.
Step 7
Add the kaffir lime leaves and half of the sliced red chilies. Stir and cook for 15 minutes.
Step 8
Reduce the heat to low and let the chicken cook for another 20 minutes or until tender and the flavors have infused well.
Step 9
Season with salt to taste, adjust the amount based on your preference.
Step 10
Serve the dish hot, garnished with the remaining sliced chilies and shredded turmeric leaves, if using.
Nutrition Facts
| Serving size | (1676.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2212.5 |
| Total Fat 117.8g | 0% |
| Saturated Fat 30.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 752mg | 0% |
| Sodium 3123.1mg | 0% |
| Total Carbohydrate 69.0g | 0% |
| Dietary Fiber 8.1g | 0% |
| Total Sugars 40.4g | |
| Protein 213.6g | 0% |
| Vitamin D 56IU | 0% |
| Calcium 209.6mg | 0% |
| Iron 11.7mg | 0% |
| Potassium 3720.5mg | 0% |
Source of Calories