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Paprik Ayam 2

Paprik Ayam

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  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Malaysian


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. 



Paprik Ayam

  • 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
  • oil



  1. In a bowl combine all marinade ingredients together. Add chicken make sure it’s evenly coated with the marinade, set aside.
  2. 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.
  3. 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.
  4. Add the cauliflower, green beans, carrot, young corn, yellow capsicum, onion and bird’s eye chilies, stir fry for three minutes.
  5. In a small bowl combine chicken stock, kechap manis and cornstarch, pour into the wok and bring it to a boil.
  6. Season with fish sauce then turn heat off, serve while hot.