Cha Kroeung Sach Moan (Cambodian Lemongrass Chicken Stir-Fry)
Beyond fragrant, this amazing Cambodian stir fried chicken has an amazing complex melding of flavour. A light, bright, zingy and delicious South East Asian treasure. Learn how simple it is to put together at home...
2Thai chillies(optional - if you want it not spicy, then add less or none)
Instructions
To make the kroeung paste
Put all the kroeung paste ingredients into a pestle & mortar or food processor and pound/blend until smooth.
To make the stir-fry
In a wok, heat the oil until hot over a moderate heat (not too hot) – add the onion and fry for 1-2 minutes.
Add the Kreoung paste and stir-fry for a further 2 minutes.
Add the chicken, sugar and shrimp paste and stir fry for 4-5 minutes until the chicken is cooked through.
Add the tamarind, Thai basil, chillies, a dash of white pepper and a little salt to taste.
Remove from the heat, squeeze over a little lime juice and serve with fluffy Jasmine rice.
Notes
If you like, you can add vegetables to this stir-fry too. I'll often add some pre blanched long beans or French beans 1-2 minutes after adding the chicken then continue with the recipe.You could add broccoli, carrot or cauliflower too.