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.
- 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)
- 1/2 cup chicken stock
- 1 tsp cornstarch
- fish sauce
- 6 cloves garlic, minced
- 2 tsp cornstarch
- 2 tsp Chinese cooking wine
- 1 tsp soy sauce
- 1/2 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.