Ayam Paprik - Thai style stir-fry spicy chicken

Ayam Paprik is a popular Thai-style Malaysian dish that combines the best of Thai and Malaysian flavors.
This Malaysian version has a unique taste because it includes sweet soy sauce and the local ground chili (cili boh) instead of Thai red chili paste. Nevertheless, the main ingredients are still Thai, which include kaffir lime leaves, fish sauce, and Tom Yum paste.
In this video, I want to introduce you to this unique dish, and I anticipate that you will be delighted with its savory, special taste.
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Recipe:
(Please download the recipe and read the full details at tasteasianfood.com/ayam-paprik )
Ingredients A
400g chicken breast meat, dice
100g cauliflower, cut into small florets
100g carrot, slice thinly
5 long beans, cut into sections
1 red bell paper, cut into one-inch pieces
5 baby corn
Ingredients B (Sauce)
1.5 tbsp sweet soy sauce
2 tsp Tom Yam paste
2 tbsp oyster sauce
1 tsp sugar
2 tbsp fish sauce
1/4 tsp salt
Ingredients C (others)
5 tsp chili paste
2 bird’s eye chilies, remove seeds
2 lemongrass, bashed
3 clove garlic, chopped
1 inch ginger, chopped
1 yellow onion, sliced thinly
5 kaffir lime leaves
Method
- Cut the chicken breast meat into dice, the cauliflower into small florets, slice the carrot thinly, cut the long beans into sections, and bell pepper into one-inch pieces.
- Combine ingredients in B to form the sauce.
- Heat oil in a wok to stir-fry the cauliflower florets, carrot slices, and long beans until they turn soft. Add a few tablespoons of water to the wok to help the vegetables cook quickly.
- Then, add the baby corn and bell pepper halfway through the cooking process. Remove from wok.
- Add oil to a clean wok and sauté the ginger and garlic slices until aromatic. Next, add the lemongrass and chili paste.
When the oil begins to separate from the chili paste, add the sauce as well as the kaffir lime leaves, bird’s eye chilies, and some water to form a gravy.
- Add the chicken to the gravy over medium heat until fully cooked.
- Return the vegetables to the wok to combine with the chicken.
Lastly, add the onion strips and stir-fry for 10 to 20 seconds.
#ayampaprik #paprikchicken
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Website: tasteasianfood.com/
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[@TasteofAsianFood]

Please download the recipe and read more about this recipe on my foot blog tasteasianfood.com/ayam-paprik/

[@zombiewifsoul]

I have tried! Very delicious. The recipe is a keeper.

[@AAN230]

Look so easy to prepare.

[@williambray3569]

Looks great!