Ayam Paprik is a popular Thai-style Malaysian dish. This Malaysian version has a unique taste because it includes sweet soy sauce and the local ground chili (cili boh) instead of Thai red chili paste. Nevertheless, the main ingredients are still Thai, which include kaffir lime leaves, fish sauce, and Tom Yum paste. It is best to eat with plain rice, and it is very addictive. 

The word ‘Ayam’ means chicken in Malay. I use chicken breast meat in this recipe because it is boneless. However, you can also opt for chicken thigh or bone-in chicken. 

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1. Ingredients required to make Ayam Paprik

Here is the list of the common ingredients required to prepare Ayam Paprik. 

a. Chicken and vegetables

Cut the chicken breast meat into bite-sized pieces and set them aside. Marinating the chicken is unnecessary as the flavorful sauce fully seeps into the meat during cooking.

Besides the chicken, this recipe also needs a variety of vegetables. The first one is cauliflower, which should be cut into small florets to ensure it cooks quickly during stir-frying. Baby corn is another common ingredient. You can use the whole corn or cut it diagonally into 2-3 sections if it is too large. I also slice the carrots thinly to ensure they cook properly. Lastly, long beans are used in nearly every Ayam Paprik recipe. Cut the long beans into one-inch sections. However, green beans can be used as a substitute if long beans aren’t available. 

b. A combination of three types of chilies!

In Thai, “Prik” means chili, so I have included three types of chilies in the Ayam Paprik recipe.

Using different types of chilies incorporates the distinct flavor of each type into this dish. It may sound spicy, but you can adjust the amount of each type of chili according to your preferred level of spiciness.

• Thai birds-eye chilies, which are slit in half so that they will release their flavor efficiently during cooking. One way to reduce the spiciness of chili is to remove the seeds, which contribute most of the heat. 
• I also need the local chili paste called Chili Boh, which can be purchased in local markets. If unavailable, a homemade version can be prepared by soaking a few dry chilies in hot water until soft, then cutting them into small pieces and blending them into a paste with a food processor. 
• Finally, red chilies are also used to improve the color. If you don’t like spicy food, you can substitute them with red bell peppers. I cut the red bell pepper into pieces about half to one inch in size.

c. Use the local herbs

Most herbs in this recipe are popular in Thailand and Malaysia, along with the chilies. 

• Lemongrass. Cut off both ends of the lemongrass and use only the center part, then remove the tough outer layer. Bash the lemongrass’s center part before cooking to help release the flavor quickly.
• Kaffir lime leaves.  These leaves are commonly available in Thailand and Malaysia. They are widely used in the local cuisine and give a distinct flavor to most Malay and Thai dishes. If you can’t find fresh leaves and are not living in Asia, try getting the dried leaves at Asian grocery stores. 
• Prepare some garlic and ginger slices, and slice a yellow onion (Holland onion) into fine strips.

d. Prepare the sauce with a distinct flavor

The sauce is made with a blend of Thai and Malaysian seasonings, which contribute to the distinct flavor of Ayam Paprik.

• The first ingredient is sweet soy sauce, commonly used in Indonesian and Malay cuisine. It is much sweeter and thicker than the typical Chinese light soy sauce. 
• Then, add a tablespoon or two of Tom Yum paste, which provides a base flavor essential for Ayam Paprik.
• Next, include some oyster sauce, which is popular in Thai and Chinese cuisine.
• Let’s not forget to add fish sauce, a critical ingredient in Thai food.
• Finally, a small amount of sugar is added to balance the sourness of the Tom Yum paste.

2. How to cook the mouthwatering Ayam Paprik

After cutting and washing all the ingredients, the next step is stir-frying them, which should only take a few minutes.

1. Heat some oil in a wok to stir-fry the cauliflower florets, carrot slices, and long beans until they turn soft.  I also add a few tablespoons of water to the wok to cook the vegetables.
2. Then, add the baby corn and bell pepper halfway through the cooking process, as these items require a shorter cooking time. 
3. Once the vegetables have achieved a crisp-tender texture, remove them from the wok. I cook the vegetables and chicken separately because they require different cooking times.
4. Add oil to a clean wok and sauté the ginger and garlic slices until aromatic. Next, add the lemongrass and chili paste.
5. When the oil begins to separate from the chili paste, add the sauce as well as the kaffir lime leaves, bird’s eye chilies, and water to form a gravy.
6. Now add the chicken. Cook the chicken with the gravy over medium heat until fully cooked. Be careful not to overcook the chicken breasts, as they can quickly turn tough.
7. Return the vegetables to the wok to combine with the chicken.
8. Lastly, add the onion slices and stir-fry for 10 to 20 seconds. Keep the onion crispy, dish it out, and serve it with steamed rice.

3. Other Malaysian Cuisine You May Want to Try

If you enjoy Ayam Paprik, I have a few more Malaysian recipes that I would like to suggest to you from this food blog:

• Malaysian chicken curry is an easy chicken stew with a distinguished flavor from other curries due to the use of Malaysian curry powder.
• The chicken chop is a homegrown “Western dish.” It is prepared by grilling or deep-frying the chicken thigh and then topping it with a brown sauce.
• If you enjoy soup noodles, this Ipoh Hor Fun (rice noodles) with shredded chicken will blow your mind. It is the most commonly ordered dish when I visit any Malaysian Kopitiam (coffee shop).