The first time I got introduced with this dish I thought it was Chicken spiced up with paprika because of the name but later on I found out that it means Fried in Chillies. Deriving from the Thai Words “Pad Prik” which means fry and chilli respectively this chicken and vegetable stir fry has a lot of good heat on it. Paprik Ayam is a stir fry dish usually made with chicken and vegetables like carrots, mushroom, capsicum, beans and young corn served on a spicy sauce flavoured with chillies. Think of it as your usual stir fry but with red sauce because of the chillies used on the dish.
I quite liked this dish and it’s a usual fare in most Chinese and Malay eateries. These eateries are the ones where you fill up your plate with anything you like on the long serving table with tons of options and pay at the end with an amount usually determined by the cashier based on the amount of stuff you put in that plate. Usually these are affordable if I can remember I used to pay less than RM10.00 with a full plate with at least 4 different viands and rice. Paprik Ayam is one of the usual ones I pick together with some tofu dish, vegetable dish and another one which is fried.
I almost forgot about this dish but recently I was craving for something spicy and immediately thought of this that is why today we are making one.
- 500 g chicken breast, thinly sliced
- 2 cups cauliflower florets
- 100 g green beans, sliced into 2 inch sections
- 200 g young corn, sliced
- 1 carrot, sliced
- 1 yellow capsicum, sliced
- 1 red onion, thinly sliced
- 4 pcs birds eye chillies, finely chopped
- 4 tbsp Nam Prik Phao (Thai Roasted Chili Paste)
- 1 tbsp Kecap Manis (Sweet Soy Sauce)
- ½ cup chicken stock
- 1 tsp cornstarch
- fish sauce
- 6 cloves garlic, minced
- 2 tsp cornstarch
- 2 tsp Chinese cooking wine
- 1 tsp soy sauce
- ½ tsp baking powder
- In a bowl combine all marinade ingredients together. Add chicken make sure it’s evenly coated with the marinade, set aside.
- Heat up a wok in high heat then add oil. Stir fry chicken and cook for 2 minutes not more than this. Remove from wok then set aside.
- Add more oil to the wok if needed then sauté garlic until golden brown, add the Nam Prik Phao followed by the chicken, quickly stir fry for two minutes.
- Add the cauliflower, green beans, carrot, young corn, yellow capsicum, onion and bird’s eye chilies, stir fry for three minutes.
- In a small bowl combine chicken stock, kechap manis and cornstarch, pour into the wok and bring it to a boil.
- Season with fish sauce then turn heat off, serve while hot.