Sugar-Free Nasi Padang

Experience the bold, aromatic flavors of Indonesia with this Sugar-Free Nasi Padang, a healthy twist on the classic dish. Perfectly fluffy coconut-infused jasmine rice serves as the base for tender, spice-marinated chicken thighs simmered in a fragrant chili and galangal curry. Paired with sautéed long beans and eggplant, this recipe is completely sugar-free without compromising on the depth and vibrancy of traditional Nasi Padang. Highlighting fresh herbs like kaffir lime leaves, lemongrass, and bay leaves, along with a homemade spice blend, this wholesome dish is an explosion of taste and texture. Ready in just over an hour, it’s an ideal choice for a satisfying family meal or an impressive dinner spread. Garnish with fresh tomato wedges for the perfect finishing touch!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 300 grams Jasmine rice
• 400 ml Coconut milk
• 2 Bay leaves
• 2 Lemongrass stalks, bruised
• 4 Kaffir lime leaves
• 500 grams Skinless chicken thighs
• 2 teaspoons Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 1 teaspoon Cayenne pepper
• 2 teaspoons Salt
• 1 inch Galangal, sliced
• 4 Red chilies, chopped
• 4 Garlic cloves, minced
• 4 Shallots, minced
• 500 ml Water
• 3 tablespoons Coconut oil
• 200 grams Long beans, cut into 2-inch pieces
• 2 medium Eggplants, cubed
• 2 medium Tomatoes, cut into wedges

Directions

Step 1

Wash the jasmine rice thoroughly under cold water. Combine with coconut milk, 200 ml of water, bay leaves, lemongrass, and 2 kaffir lime leaves in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes until rice is cooked. Remove from heat and let it sit covered for another 10 minutes.

Step 2

While rice is cooking, prepare the chicken by marinating with turmeric powder, coriander powder, cumin powder, cayenne pepper, and 1 teaspoon of salt. Let it sit for 15 minutes.

Step 3

In a blender, blend together red chilies, garlic, shallots, and galangal with a splash of water until a paste forms.

Step 4

Heat 2 tablespoons of coconut oil in a large skillet or pan over medium heat. Add the spice paste and stir-fry for 5 minutes until aromatic.

Step 5

Add marinated chicken pieces to the pan and cook until browned on all sides, about 10 minutes.

Step 6

Pour in the remaining 300 ml of water and add the remaining 2 kaffir lime leaves. Stir to combine. Cover and let it simmer for 20 minutes until chicken is cooked through and the sauce has thickened.

Step 7

In another pan, heat 1 tablespoon of coconut oil over medium-high heat. Add long beans, eggplants, and a pinch of salt. Stir-fry for 5-7 minutes until vegetables are tender-crisp.

Step 8

Serve a portion of coconut rice with chicken curry and sautéed vegetables on the side.

Step 9

Garnish each plate with tomato wedges for a fresh touch.

Nutrition Facts

Serving size	(2568.2g)

Amount per serving	% Daily Value*
Calories	2191.0

Total Fat 92.2g	0%
Saturated Fat 48.9g	0%
Polyunsaturated Fat 0.7g
Cholesterol 535mg	0%
Sodium 5303.6mg	0%
Total Carbohydrate 204.1g	0%
Dietary Fiber 23.6g	0%
Total Sugars 48.6g
Protein 144.9g	0%

Vitamin D 0IU	0%
Calcium 450.1mg	0%
Iron 18.9mg	0%
Potassium 4866.0mg	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: 37.3%

Protein: 26.0%

Carbs: 36.7%