Time: 15 minutes.
Oh~~ The paprik! My staple food that I would eat at least twice a week when I was studying my bachelor. I had it so frequently that the nice lady occasionally started giving me a sunny-side-up for free, which I assume, is a courtesy of my continuous, unconditional support for her. So, thanks a bunch! You’re a legend!
As the title sounds, the recipe that I am going to introduce today is a fusion Malaysian dish with a delicate Thai twist in it. A mouthful of Chicken Paprik Thai contains the perfect harmony of sweetness, sourness and spiciness. This dish could never be complete nor satisfying without a nice bowl of steamed white rice. You could replace the chicken with beef or seafood if you like.
- 300 g chicken breast, cut into bite-sized
- 1/2 medium carrot, thinly sliced
- Some cauliflowers, sliced vertically
- 8 Japanese long beans (2 Malaysian long beans)
- 1/2 medium sized onion, sliced vertically
- [Optional] 1/4 medium sized capsicum, sliced in cubes
- 6 lime leaves, chopped (Alternative: Dried lime leaves or lime zest)
- 1 teaspoon blended lemongrass
- 3 cloves of diced garlic
- 1 1/2 teaspoon of diced ginger
- 6 red chillis
- 1 teaspoon sugar
- [Optional] 1 teaspoon chilli paste
Sauce mixture ingredients:
- 1 tablespoon Thai tomyam paste (Trade secret!)
- 1 tablespoon oyster sauce
- 3 – 4 tablespoons chilli sauce
- 1 teaspoon fish sauce
- 1/2 teaspoon dark soy sauce (Ignore this you want a bright red sauce)
- As how every recipe instructions starts, sliced and diced the ingredients listed. Mixed all the sauces together. If your prefer a bright red coloured-sauce, do not add the dark soy sauce.
2. Heat up the pan over a medium flame with some oil and saute the lemongrass, ginger and garlic until they turn brown. The lemongrass should also releases its aroma at this point. Add in the chilli paste and continue stir fry for another 2 minutes.
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3. Add in the chicken and stir fry them until their colour start to change. Pour in the mixed sauce and continue stirring for another 2 minutes. Add some water when the chicken were covered in sauce.
4. The sauce would now starts to show a vibrant colour. Add in the lime leaves, make a few strokes with your spatula and dump in the carrots, long beans and cauliflowers. Continue stirring on a medium flame until the carrots softened.
5. Lastly, add in the chillis, capsicum and onions. Give the pan a few final last strokes and sprinkle in some sugar (adjustable to your taste). Mix them well and serve them hot on a plate.
And, walla! A Malaysian-Thai dish with a varieties of coloured ingredients and a scrumptious red sauce. This is a great dish with a wide array of nutrients and flavours in it. Perfect as a warm, hearty meal that will always put a smile on your face after a long day of work.
What do you think about this recipe? Feel free to comment below and share with us!