Chicken Paprik

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Faizah

It’s been over a year since Kak’mbang retired. She used to prepare all kinds of dishes to accompany our rice for every meal, and all of them were simple yet really good. Those were the good ‘ol days, and I truly miss her cooking. Now, the task of preparing our daily meals is passed on to me. While I used to be the one to make all the fancy, gourmet dishes for weekends or special occasions, I then had to start learning to prepare simple, everyday meals. Thank goodness I had Che Nom’s YouTube channel to fall back to, with her excellent, step-by-step tutorials much suited to my learning style. Her channel became the backbone of my repertoire today, and one of the first recipes I tried was chicken paprik.

Chicken Paprik is a very popular dish in Malaysia, usually served at local Malay restaurants specializing in dishes heavily influenced by Thai cuisine, or ‘a la Thai.’ Common ingredients used in a la Thai dishes are lemongrass, kaffir lime leaf, fish sauce, tom yam paste, and cilantro. Me and my makan gang occasionally would head to our favorite restaurant for a la Thai fix, but never did I imagine one day I would be able to make this myself at home.

This recipe is based on Che Nom’s recipe, but with some tweaks, especially in the preparation method. There are a lot of different veggies in this dish. Use this recipe as a starting point, and have fun modifying it with different quantities or types of vegetables to your liking. Enjoy!

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Making Chicken Paprik

Begin your prep. In a medium-sized bowl, add the chili sauce, tom yum paste, oyster sauce, and sweet soy sauce. Stir to combine, and set aside.

Chop up all the vegetables, and slice the chicken.

In a large wok over medium-high heat, heat the oil.

Add the garlic, ginger, lemongrass, and chili paste. Cook, stirring constantly, until fragrant and garlic is slightly crisp.

Add the chicken and cook, stirring, until partially cooked, about 30 seconds.

Add the sauce mixture. Rinse the bowl with the water, and pour into the wok.

Adding one ingredient at a time and tossing frequently to coat in between, add the carrots, baby corn, long beans, and capsicum. The idea is to build layers of flavor.

Add the cauliflower, and toss to coat thoroughly.

Add the onions, kaffir lime leaves, and palm sugar. Cook, stirring constantly, until veggies are slightly softened but not mushy, 2 to 3 minutes.

Serve the chicken paprik with fried rice or plain white rice. This dish is excellent when paired with a simple, plain omelette.

Chicken Paprik

A popular a la Thai Malay dish, full of flavor and packed with colorful veggies you can tweak to your liking. Served with fried or plain white rice, chicken paprik is excellent when accompanied by a plain omelette.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Malay
Servings 4

Ingredients
  

  • 3 tablespoons chili sauce
  • 1 tablespoon tom yum paste I use Maepranom brand
  • 1 tablespoon oyster sauce
  • 1 tablespoon sweet soy sauce
  • 3 tablespoons cooking oil
  • ½ teaspoon fish sauce
  • 3 cloves garlic minced
  • 1 inch ginger julienned
  • 1 stalk lemongrass lightly crushed
  • 1 tablespoon chili paste
  • 300 grams boneless chicken breast cut into ¼-inch slices
  • ½ carrot cut into ⅛-inch planks
  • 3 pieces baby corn halved lengthwise
  • 5 strands long beans cut into 1 ½-inch pieces
  • ½ capsicum roughly chopped
  • 2 florets cauliflower roughly chopped
  • ½ yellow onion cut into 3 to 4 wedges
  • 3 pieces kaffir lime leaf stalks removed
  • ½ teaspoon Thai palm sugar

Instructions
 

  • Begin your prep. In a medium-sized bowl, add the chili sauce, tom yum paste, oyster sauce, and sweet soy sauce. Stir to combine, and set aside.
  • Chop up all the vegetables, and slice the chicken.
  • In a large wok over medium-high heat, heat the oil.
  • Add the garlic, ginger, lemongrass, and chili paste. Cook, stirring constantly, until fragrant and garlic is slightly crisp.
  • Add the chicken and cook, stirring, until partially cooked, about 30 seconds.
  • Add the sauce mixture. Rinse the bowl with the water, and pour into the wok.
  • Adding one ingredient at a time and tossing frequently to coat in between, add the carrots, baby corn, long beans, and capsicum.
  • Add the cauliflower, and toss to coat thoroughly.
  • Add the onions, kaffir lime leaves, and palm sugar. Cook, stirring constantly, until veggies are slightly softened but not mushy, 2 to 3 minutes.
  • Serve the chicken paprik on top of fried rice or plain white rice.

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