Keto Ayam Masak Merah with Coconut Rice

Ingredients

• about 680 g Chicken thighs
• about 170 g Tomato paste
• 2 tablespoons Chili paste
• 4 cloves Garlic
• 2.54 cm Ginger
• 1 medium Onion
• 1 tablespoon Soy sauce
• 1 teaspoon Sweetener (erythritol)
• 4 cups Cauliflower rice
• 1/2 cup Coconut milk
• 2 Pandan leaves (optional)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the about 680 g chicken thighs with the 1 tablespoon soy sauce and 1 teaspoon sweetener. Let this marinate for 15 minutes.
2. 2While the chicken marinates, place the 4 cloves garlic, 2.54 cm ginger, and 1 medium onion into a blender. Blend until you have a smooth paste.
3. 3Place a 30.48 cm skillet over medium-high heat (204.4°C / 200°C). Add 2 tablespoons of cooking oil. Once the oil is shimmering, add the blended garlic, ginger, and onion paste. Cook, stirring constantly, for 2-3 minutes until it smells fragrant.
4. 4Add the about 170 g tomato paste and 2 tablespoons chili paste to the skillet. Stir well and cook for another 2 minutes, allowing the pastes to deepen in color.
5. 5Add the marinated about 680 g chicken thighs to the skillet. Cook, stirring occasionally, for 5-7 minutes until the chicken is browned on all sides.
6. 6Pour enough water into the skillet to just cover the chicken. Bring the liquid to a simmer, then reduce the heat to medium-low (148.9°C / 150°C). Cover the skillet and cook for 20-25 minutes, or until the chicken is tender and the sauce has thickened. The chicken should reach an internal temperature of 74°C.
7. 7While the chicken simmers, prepare the coconut rice. In a medium saucepan, combine the 4 cups cauliflower rice with the 1/2 cup coconut milk. If using, add the 2 pandan leaves. Heat over medium heat (176.7°C / 175°C), stirring frequently, for 5-7 minutes until the cauliflower rice is heated through and has absorbed most of the coconut milk. Remove and discard the pandan leaves.
8. 8Serve the Ayam Masak Merah spooned over the prepared coconut rice.

Substitutions

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