Ayam Paprik/Spicy Chicken Stir Fry
After long days of Winter & Spring playing hide and seek, finally today it looks like its time to crack the windows open and dust the patio furniture.The days of gloomy weather of darkness & cold is behind us now, time for some bright colors that lighten your spirit,so picked the brightest bell peppers in the veggie aisle, nothing makes me more happier than their cheerful colors.Wanting to try something different than the usual,this Thai recipe with the Mangalorean spices was a ready fit….yes, Spring into bright colors, with a spirit of adventure and the warmth of home, thus sprung this new recipe,Ayam Paprik/Spicy Chicken stir fry (Thai style).The word “Paprik” is derived from “pad” which means fry, while “prik” means chili in Thai.
The original recipe calls for”Nam Prik Phao/Thai roasted chili paste”, I added the spicy equivalent of that, the Mangalorean curry powder ( a good blend of chili & spices) along with the Thai fish sauce & the sweet soya sauce that is required for this recipe.The flavor is in the sauce , not so much the ingredients itself.There are days when you suddenly feel a craving and no matter what you tell in your enlightened state of mind, to the growling stomach it just would not listen…so today it was a loud call for spicy chicken,mind you not a curry…yes the messages are crystal clear at such times smile emoticon.Last Sunday, while I cleaned my refrigerator( yes, I’m very disciplined about religiously following that duty every weekend !) I spotted a packet of Mangalorean curry powder which I had long presumed was over, my joy knew no bounds
(like when you find a dollar in an old coat pocket, kinda joy) because this spice powder is magical, it can turn any dish yummy with just a sprinkle & I had thought my supply was empty…..so I just ignored the Thai chili paste which was called for in the recipe & liberally added the Mangalorean spice powder I had & Viola, the result was yummilicious.It was worth cracking the window open, the aroma filled the air outside.
Just this morning, I read on a friend’s wall, that eating with chopsticks helped loose weight, so I threw in that for good measure wink emoticon just in case, if it helped the weight watchers smile emoticon .Enjoy, a good Thai dish & work it out taking long walks, breathing in the fragrance of the Spring air smile emoticon
Oil- 2 tsp
Garlic – 3-4 cloves, minced fine
Ginger- 1″ Sliced lengthwise
Onion- 1 big ( sliced fine)
Chicken- ( sliced into thin pieces)- I used 4 thigh pieces.
Nam Prik Phao( Thai roasted chili paste) – 2 tsp.Since, I did not have it, I used Mangalorean chicken masala powder.
Sweet Soya sauce- 2 tsp
Thai Fish sauce/Oyster sauce- 2tsp
Bell Peppers- Yellow, orange,green & red( sliced lengthwise).One can use any vegetables like carrots, beans, cauliflower etc too.
Salt- to taste
1.Marinate the chicken pieces in a mixture of soy sauce, fish sauce & chili powder for half an hour.
2.In a wok, heat some oil add the garlic & ginger & gently sauté till the raw smell disappears.
3.Now add the onions to the above & gently sauté till light brown.
4.Now gently add the marinated chicken into the above mix, stirring it, so all the contents get mixed well.
5.Cover with lid, to allow the chicken to cook in the sauce’s & its own steam.
6.When the chicken is almost cooked add the fresh cut vegetables/ bell peppers into the mix & gently stir it, adding salt to taste.Let it cook for 5-10 minutes with the lid off & the steam escaping , making sure the sauce gets well coated on the stir fried chicken.Serve it hot with rice or figure your way thru’ eating with chopsticks wink emoticon
7.Makes for a delicious starter or side dish to accompany rice dishes.Enjoy smile emoticon
Note: The fish sauce & the soy sauce gets so well blended into the dish that you hardly smell anything different in the dish itself.