Keto Ayam Masak Merah with Coconut Rice

Ingredients

• 1.5 lbs Chicken thighs
• 6 oz Tomato paste
• 2 tablespoons Chili paste
• 4 cloves Garlic
• 1 inch 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)

Instructions

1. 1In a medium bowl, combine the 1.5 lbs 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, 1 inch ginger, and 1 medium onion into a blender. Blend until you have a smooth paste.
3. 3Place a 12-inch skillet over medium-high heat (400°F / 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 6 oz 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 1.5 lbs 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 (300°F / 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 165°F (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 (350°F / 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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