Coconut Rice with Spicy Tomato Sauce (Nasi Lemak with Sambal Tomat)

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
9%
Coconut Rice with Spicy Tomato Sauce (Nasi Lemak with Sambal Tomat)
45 min.
6
392kcal

Suggestions


Welcome to a delightful culinary experience with our Coconut Rice with Spicy Tomato Sauce, also known as Nasi Lemak with Sambal Tomat! This dish is a vibrant celebration of flavors, perfect for anyone seeking a vegetarian, vegan, gluten-free, or dairy-free meal that doesn't skimp on taste.

Imagine fluffy long-grain white rice immersed in the creamy richness of coconut milk, enhanced by the aromatic embrace of bay leaves. Each spoonful is a reminder of tropical vibes, inviting you to savor each bite. But the adventure doesn't stop there; this dish comes alive with our zesty sambal, featuring fresh tomatoes, fiery red Thai chiles, and a burst of lime – a combination that tantalizes your taste buds and leaves a memorable impression.

This recipe is not only a feast for your palate but also a feast for your eyes, with its vibrant colors and inviting aromas. Ready in just 45 minutes, it’s the perfect side dish for gatherings or simply to enjoy on a cozy evening at home. With around 392 calories per serving, it offers a delightful balance of flavors without guilt. So put on your apron and get ready to transform your kitchen into a haven of deliciousness with this simple yet exotic dish. Your palate will thank you!

Ingredients

  •  bay leaves 
  • tablespoon brown sugar 
  • 14.5 ounce canned tomatoes whole seeded undrained chopped canned
  • teaspoons garlic minced
  • 0.3 teaspoon kosher salt 
  • 0.5 teaspoon kosher salt 
  • cups lite coconut milk light
  • tablespoons juice of lime fresh
  • teaspoon lime zest grated
  • tablespoon vegetable oil; peanut oil preferred 
  • cup shallots peeled quartered ( 4 large)
  •  thai chile red
  • cups rice long-grain white uncooked

Equipment

  • frying pan
  • sauce pan

Directions

  1. To prepare the rice, combine coconut milk, rice, and bay leaves in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
  2. Let stand 5 minutes; discard bay leaves. Fluff rice with a fork. Stir in 1/2 teaspoon salt.
  3. To prepare sambal, seed 7 chiles; leave seeds in 1 chile. Mince chiles.
  4. Heat oil in a large saucepan over medium-high heat.
  5. Add shallots and garlic to pan; saut 3 minutes or until lightly browned.
  6. Add chiles and sugar to pan; saut 1 minute or until fragrant.
  7. Add rind, juice, and tomatoes to pan; cover, reduce heat, and simmer 20 minutes or until thickened. Stir in 1/4 teaspoon salt.
  8. Serve sambal over rice.

Nutrition Facts

Calories392kcal
Protein6.97%
Fat22.67%
Carbs70.36%

Properties

Glycemic Index
31.86
Glycemic Load
32.79
Inflammation Score
-5
Nutrition Score
10.8817389737%

Flavonoids

Eriodictyol
0.11mg
Hesperetin
0.59mg
Naringenin
0.03mg
Apigenin
0.06mg
Luteolin
0.15mg
Myricetin
0.06mg
Quercetin
0.63mg

Nutrients percent of daily need

Calories:391.5kcal
19.57%
Fat:9.65g
14.85%
Saturated Fat:7.2g
45.02%
Carbohydrates:67.4g
22.47%
Net Carbohydrates:63.92g
23.24%
Sugar:8.44g
9.37%
Cholesterol:0mg
0%
Sodium:473.39mg
20.58%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.68g
13.36%
Manganese:0.94mg
47.17%
Vitamin C:21.08mg
25.55%
Vitamin B6:0.37mg
18.35%
Copper:0.31mg
15.43%
Selenium:10.39µg
14.84%
Fiber:3.48g
13.94%
Potassium:430.05mg
12.29%
Phosphorus:120.75mg
12.07%
Iron:1.96mg
10.89%
Magnesium:39.3mg
9.82%
Vitamin B3:1.96mg
9.79%
Vitamin B5:0.95mg
9.48%
Vitamin E:1.35mg
8.98%
Vitamin B1:0.13mg
8.34%
Folate:28.8µg
7.2%
Zinc:1.05mg
6.97%
Calcium:60.61mg
6.06%
Vitamin B2:0.08mg
4.67%
Vitamin K:4.65µg
4.42%
Vitamin A:200.85IU
4.02%
Source:My Recipes