Nasi Padang

Experience the vibrant flavors of Indonesia with Nasi Padang, a fragrant and hearty dish that combines golden turmeric-infused jasmine rice, tender spiced chicken, and blanched spinach for a balance of bold and fresh flavors. This traditional Indonesian recipe is brought to life with aromatic ingredients like lemongrass, kaffir lime leaves, galangal, and rich coconut milk, creating layers of depth in every bite. Perfect for special occasions or a weeknight dinner, this meal is not only delicious but also visually stunning with its vibrant yellow rice and colorful sides. Serve this authentic Nasi Padang recipe family-style and transport your taste buds to the heart of Padang cuisine.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 300 grams jasmine rice
• 200 ml coconut milk
• 300 ml water
• 1 teaspoon turmeric powder
• 1 lemongrass stalk
• 3 bay leaves
• 500 grams chicken thighs
• 1 teaspoon ground coriander
• 1 teaspoon cumin powder
• 2 teaspoons salt
• 5 shallots
• 3 garlic cloves
• 3 red chilies
• 1 inch piece galangal
• 5 kaffir lime leaves
• 3 tablespoons coconut oil
• 200 grams spinach leaves

Directions

Step 1

Begin by rinsing the jasmine rice under cold water until the water runs clear. This helps to remove excess starch.

Step 2

In a medium saucepan, combine the jasmine rice, coconut milk, water, turmeric powder, and a pinch of salt.

Step 3

Bruise the lemongrass stalk using the back of a knife and add it to the pot along with the bay leaves.

Step 4

Bring the mixture to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed.

Step 5

Meanwhile, in a food processor, blend the shallots, garlic, red chilies, and galangal to form a paste.

Step 6

Heat coconut oil in a large pan over medium heat and add the paste. Cook until fragrant, about 3-4 minutes.

Step 7

Add the chicken thighs to the pan and stir. Season with ground coriander, cumin powder, and salt.

Step 8

Tear the kaffir lime leaves and add to the pan, cooking until the chicken is cooked through and tender, approximately 20-25 minutes.

Step 9

While the chicken is cooking, boil the spinach leaves in a pot of salted water for about 2-3 minutes. Drain and set aside.

Step 10

Once everything is cooked, serve the turmeric rice on a plate alongside the chicken and spinach for a complete Nasi Padang meal.

Nutrition Facts

Serving size	2000.9 grams (2000.9g)

Amount per serving	% Daily Value*
Calories	2303

Total Fat 101.00g	129%
Saturated Fat 51.60g	258%
Polyunsaturated Fat 0.70g
Cholesterol 470mg	157%
Sodium 5394mg	235%
Total Carbohydrate 197.50g	72%
Dietary Fiber 20.20g	72%
Total Sugars 39.00g
Protein 156.30g	313%

Vitamin D 35IU	175%
Calcium 571mg	44%
Iron 28mg	153%
Potassium 4520mg	96%

*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: 39.1%

Protein: 26.9%

Carbs: 34.0%