High Protein Ayam Masak Lemak
Elevate your weeknight dinner with this hearty and flavorful High Protein Ayam Masak Lemak, a Malaysian-inspired coconut curry that's as nutritious as it is delicious. This lighter twist on the traditional dish features tender boneless chicken breast, simmered in a rich and aromatic coconut milk base infused with fresh turmeric, lemongrass, ginger, and kaffir lime leaves. Blending these fresh ingredients into a smooth spice paste ensures every bite bursts with vibrant flavors, while the high protein content makes it a satisfying option for health-conscious eaters. Perfectly paired with steamed rice or your favorite grain, this creamy, golden curry is ready in just an hour, making it an ideal choice for meal prepping or savoring with family. Add this irresistible Asian classic to your recipe rotation and enjoy the perfect harmony of health and indulgence!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 800 grams Boneless chicken breast
- 400 ml Coconut milk
- 200 ml Water
- 1 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Cooking oil
- 2 Lemongrass stalks
- 4 Small red onions
- 3 Garlic cloves
- 3 Red chilies
- 1 inch Ginger
- 4 Kaffir lime leaves
- 1 inch Fresh turmeric root
Directions
Step 1
Begin by preparing the ingredients: slice the lemongrass into thin rounds, peel and finely chop the red onions, garlic, ginger, and fresh turmeric. Chop the red chilies. Set aside.
Step 2
Cut the chicken breast into medium-sized pieces and season with 1 teaspoon of salt and 1 teaspoon of turmeric powder.
Step 3
In a blender, combine the sliced lemongrass, red onions, garlic, ginger, fresh turmeric, and red chilies. Blend the ingredients into a smooth paste, adding a little water if needed to facilitate blending.
Step 4
Heat 2 tablespoons of cooking oil in a large pot over medium heat. Add the blended paste and sauté for 5-7 minutes until fragrant and the oil begins to separate from the mixture.
Step 5
Add the seasoned chicken pieces into the pot, stirring occasionally to lightly brown the chicken on all sides for about 5 minutes.
Step 6
Pour in 400 ml of coconut milk and 200 ml of water. Stir the mixture to combine, and bring it to a gentle simmer.
Step 7
Add the kaffir lime leaves to the pot, then cover and allow the chicken to cook for 25-30 minutes over low heat until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
Step 8
Taste the sauce and adjust seasoning with more salt if necessary.
Step 9
Remove from heat and let the dish rest for a few minutes. Serve hot with steamed rice or your preferred side.
Nutrition Facts
| Serving size | 2138.9 grams (2138.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1944 |
| Total Fat 59.70g | 77% |
| Saturated Fat 11.80g | 59% |
| Polyunsaturated Fat 3.90g | |
| Cholesterol 688mg | 229% |
| Sodium 5109mg | 222% |
| Total Carbohydrate 129.70g | 47% |
| Dietary Fiber 14.00g | 50% |
| Total Sugars 52.60g | |
| Protein 235.50g | 471% |
| Vitamin D 0IU | 0% |
| Calcium 401mg | 31% |
| Iron 21mg | 116% |
| Potassium 5459mg | 116% |
Source of Calories