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.
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.