This is my one pan version of Paprik Chicken which incorporates meats and vegetable as per healthy meal plate recommendation. The dish is derived from Thai Pad Prik Chicken which uses red curry paste as the main flavour of the dish. This dish has been adapted to Malaysian taste and locally we called it Ayam Paprik (Ayam means Chicken). Ayam Paprik is one of Malaysian’s favourite dish at home or at restaurant during dinner time.
While the original recipe is uses the red curry paste which give the hint of galangal, the Malaysian version do not use galangal. There are two types of Paprik Chicken either one with red gravy or black gravy. For the red gravy, the colour is obtained from chilli paste and by adding chilli and tomato sauce in the recipe. For black gravy is by adding soy sauce. Some people would also add oyster sauce in the dish.
The usage of sauces can add up to the calories of the meal. Since I am trying to lose weight, I try to I skip as much sauce as I can and minimize the usage saturated fat, which is the cooking oil, during the stir fry . I have also I added extra veggies. I recommend on using a large non-stick marble stone wok/pan as I find the heat would distribute evenly and it prevents from the food to stick on the surface. I cauliflower, broccoli, carrot at tomato in this recipe but feel free to substitute it with other vegetables such as long beans or snake beans.
The major ingredient used to bring the flavour in Thai dish are usually lime kaffir leaves and lemon grass which would give a fragrant and citrus touch to the dish and the hot chilli pepper for the spiciness. I didn’t have lemon grass during the making but you may smash the lemon grass and toss during the stir fry.
In this recipe, I use both red chilli peppers and hot chilli pepper. You may also use chilli paste made of dried chilli but the process to make one might take longer. To me the spiciness level of this recipe it 2 out of 5. Personally I love a spicier one and would double up the chilli amount for an extra kick.
Thai Pad Prik Chicken | Ayam Paprik
- 1 bulb Onion
- 4 cloves Garlic
- 2 Red chilli pepper
- 4 Thai hot chilli pepper
- 400g Chicken breast sliced
- 4 pieces Lime kaffir leaves shredded
- 1.5 cup Cauliflower
- 1.5 cup Broccoli
- 1 Carrot sliced
- 1 cup Tomatoes
Preparing The Vegetables
- Cut the cauliflower and broccoli into smaller florets. Slice the carrots.
Making The Paste
- Add all Paste ingredients into a food processor blend into a smooth paste. If you are using a blender add in a little bit of water.
- Heat a large wok/pan on a medium-high heat. Add in the paste into the wok and let in cook for 5 minute. Add in a little bit of water as the paste gets dry.
- Move the paste to one quarter of the wok and add in the chicken breast next to the paste. Then add in all vegetables on the half part of the wok. Add a little bit of water. Cover with lid and let it cook for 5 minutes.
- Add in sweet soy sauce and fish sauce into the wok. Stir all ingredients well until it is fully cooked.
- Ready to serve with rice or it is on its own.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 3 g||4 %|
|Saturated Fat 1 g||4 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 116 mg||39 %|
|Sodium 2528 mg||105 %|
|Potassium 1212 mg||35 %|
|Total Carbohydrate 35 g||12 %|
|Dietary Fiber 7 g||28 %|
|Sugars 21 g|
|Protein 69 g||138 %|
|Vitamin A||305 %|
|Vitamin C||132 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|