Spicy
Chicken Stir-Fry (Ayam Paprik) Recipe
Serves 2 | Prep Time: 20 Minutes | Cook
Time: 5 Minutes
Ingredients:
o 2 tablespoons oil
o 2 garlic, minced
o 2 tablespoons Thai roasted chili paste
(nam prik phao)
o 8 oz chicken breast, sliced into thin
pieces
o 1/4 onion, cut into pieces
o 2 oz green beans, tips removed and cut
into 2-inch strips
o 1/2 small carrot, peeled and sliced
o 1/4 green bell pepper (capsicum),
deseeded and thinly sliced
o 1/4 red bell pepper or 1 red chili,
deseeded and thinly sliced
o 3 bird’s eyes chilies, lightly pounded,
optional
o 1 1/2 teaspoons sweet soy sauce (kecap
manis)
o 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:
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.
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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