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Spicy Chicken Stir-Fry (Ayam Paprik) http://rasamalaysia.com/spicy-chicken-stir-fry-ayam-paprik/
October 03rd, 2013 17 Comments

Spicy Chicken Stir-Fry (Ayam Paprik)

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Spicy Chicken Stir-fry (Ayam Paprik)

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Spicy Chicken Stir-Fry (Ayam Paprik) Recipe

Serves 2 | Prep Time: 20 Minutes | Cook Time: 5 Minutes

Ingredients:

2 tablespoons oil
2 garlic, minced
2 tablespoons Thai roasted chili paste (nam prik phao)
8 oz chicken breast, sliced into thin pieces
1/4 onion, cut into pieces
2 oz green beans, tips removed and cut into 2-inch strips
1/2 small carrot, peeled and sliced
1/4 green bell pepper (capsicum), deseeded and thinly sliced
1/4 red bell pepper or 1 red chili, deseeded and thinly sliced
3 bird’s eyes chilies, lightly pounded, optional
1 1/2 teaspoons sweet soy sauce (kecap manis)
1 1/2 teaspoons fish sauce

Method:

Heat up a wok on high heat and add the oil. Add the garlic into the wok and stir-fry until aromatic, follow by the Thai roasted chili paste or nam prik pao. Add the chicken and quickly stir fry, until the chicken is half cooked. Add the onion, green beans, carrot, green and red bell peppers, bird’s eye chilies and stir to combine well with the chicken. Add the sweet soy sauce and fish sauce, stir to blend well. (If you want your chicken to be a little saucy, you can add two tablespoons of water now.) As soon as the chicken and all ingredients are cooked through, dish out and serve immediately with steamed rice.

Cook’s Notes:
  1. Thai roasted chili paste or nam prik pao is a key ingredient in Thai cooking. You can purchase bottled nam prik pao from Asian supermarkets, Southeast Asian (Thai & Vietnamese) food stores, or online here. To make it from scratch, you can follow SheSimmer’s recipe here.
  2. There are many variations of this recipe…you can use cauliflower or broccoli instead of green beans, you can also add fresh or canned young corns. The essence of the dish is in the sauce, not the vegetables used. This recipe is the version I like best.

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17 comments... read them below or add one

  1. Cyndy says:

    Paprik reminds me of the Hungarian word paprika. Linguistic connection or just coincidence???

    • Hi Cyndy, paprik is actually derived from two Thai words, Pad and Prik. In Malaysia, they just shorted it to paprik. But I am not sure, perhaps it’s related to paprika. Will have to ask a linguist. ;)

  2. YesCook says:

    Love stir fried chicken and like your recipe. Love the photos too,
    Thanks for sharing.

  3. Kat says:

    Don’t know much of this dish but fr your pics, I know it must be delish.

  4. NYMY says:

    I’m Singaporean but I don’t think we have this here. Can I find in JB?

  5. Mitali says:

    I’m Malaysian of Indian origin and I have tasted a lot of your recipes in Malaysia during my younger days and seeing your mouth watering recipes bring back memories of how much we enjoyed the local street foods. I look forward to your recipes and I like the spices you add and even blending Malaysian and Thai food together. It’s delicious. I save every recipe of yours. I was in Malaysia this time last year and I could not have enough of the authentic Malaysian and Chinese cuisine. I miss that a lot but you have made it possible for us to bring Malaysian food here with your outstanding recipes. So thank you again.

  6. richard says:

    hi all just made brownie butter cake
    its superb I will definitely make again
    Richard (England)

  7. Quinn says:

    Best late birthday gift ever. :D

  8. ElizabethCee says:

    Visited KL for 8 days recently and loved the food. I made this and it was delicious! Maybe not as pretty as yours, but tasted great. Love your blog :)

  9. Jenny says:

    i just returned from Malaysia and as goodbye dinner i had this disch at a stall sitting with the locals. it was very nice, loved it! so happy to find the receipe in order to try it out my self! thanks a lot for sharing!! :))

  10. Ilkhom says:

    I am not sure whether it is the same dish but I loved it most during my stay in Tronoh. Spicy chicken with vegetables and little sauce was fantastic. They used to call it Papri Ayam, maybe I misspelled it but that was what I heard.

  11. Eric says:

    This recipe was WAY too spicy. The excessive chili paste completely overpowered the dish. We ended up throwing the majority of the stir fry in the garbage. Two teaspoons of chili paste would be far more appropriate.

    • Hi Eric,

      What kind of chili paste do you use? I said Nam Prik Pao in the recipe, which is a sweet Thai chili paste and not the overly spicy one (2 tablespoons Thai roasted chili paste (nam prik phao).

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