Thai Paprika Chicken
Makan Tengah Hari • Malaysia
How to Make Thai Paprika Chicken (Traditional & Healthy Version)
Thai Paprika Chicken is a flavorful vegetarian dish inspired by Thailand’s bold spices, yet adapted for Malaysian taste buds. In Malaysia, the fusion of Thai and local ingredients like lemongrass, cili merah (red chili), and pandan leaves creates a unique version of this lunch favorite. The dish features tender plant-based 'chicken' pieces tossed in a fragrant paprika sauce, enriched with santan (coconut milk), and balanced by the aromatic notes of local herbs. Its vibrant colors and enticing aroma make it a standout meal for Malaysian families, especially those seeking healthier, meat-free alternatives. Malaysian multicultural cuisine often embraces Thai flavors, making this dish a perfect example of culinary harmony. Thai Paprika Chicken is commonly enjoyed among the vegetarian community and those who appreciate lighter, protein-rich meals. Its versatility and use of fresh local produce make it a top choice for lunch, reflecting the diverse eating habits of Malaysians. Whether served with steamed rice or brown rice, this recipe fits seamlessly into a healthy Malaysian diet.
Bahan-bahan(untuk 1 medium portion with rice)
- 200g Vegetarian chicken strips (Plant-based, local brand)
- 2 tablespoons Paprika powder (Serbuk paprika)
- 100ml Santan (coconut milk) (Light santan preferred)
- 2 pieces Cili merah (red chili) (Finely sliced)
- 2 cloves Bawang putih (garlic) (Minced)
- 1 inch Halia (ginger) (Grated)
- 1 stalk Serai (lemongrass) (Finely chopped)
- 1 leaf Daun pandan (Tied into a knot) - pilihan
- 1 tablespoon Soy sauce (low sodium) (Kicap cair)
- 1 tablespoon Cooking oil (Canola or sunflower oil)
- 1/2 teaspoon Salt (To taste)
- 1/4 teaspoon Black pepper (Freshly ground)
Arahan
- 1
Prepare all ingredients by washing and slicing the cili merah, chopping lemongrass, grating ginger, and mincing garlic. Knot the pandan leaf.
5 minutes
Keep ingredients ready for smooth cooking.
- 2
Heat cooking oil in a pan over medium heat. Sauté garlic, ginger, and lemongrass until fragrant.
3 minutes
Don’t let garlic burn for best flavor.
- 3
Add cili merah and vegetarian chicken strips. Stir-fry until chicken is lightly browned.
5 minutes
Use high heat to get nice texture.
- 4
Sprinkle paprika powder, salt, and black pepper. Mix well to coat the chicken evenly.
2 minutes
Adjust paprika for desired spice level.
Kenapa hidangan ini sihat
By using plant-based chicken and light coconut milk (santan), this dish reduces saturated fats and cholesterol, making it ideal for weight management and heart health. The inclusion of fresh local herbs and spices boosts metabolism and immune health. It is high in fiber, vitamins, and minerals, making it a nutritious lunch for those tracking calories and aiming for a balanced diet.
This Thai Paprika Chicken recipe is rich in plant-based protein from vegetarian chicken strips, healthy fats from light santan, and antioxidants from spices and herbs like paprika, cili merah, ginger, and lemongrass. Coconut milk provides vitamins C, E, and several B vitamins, while lemongrass and pandan add trace minerals. The use of low sodium soy sauce and minimal oil makes this dish heart-friendly and suitable for calorie-conscious eaters.
Petua
- 💡Tip 1: Use fresh lemongrass and pandan for maximum aroma.
- 💡Tip 2: Light santan keeps the dish creamy without excess calories.
- 💡Tip 3: Slice vegetarian chicken thinly for quicker cooking and better sauce absorption.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to maintain texture. Do not freeze as coconut milk may separate.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 235.0 kcal |
