Cha Kreung Satch Moan (Cambodian Stir Fry Lemongrass Chicken)
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Cha Kreung Satch Moan (Cambodian Lemongrass Chicken Stir-Fry)
PREP TIME: 15 MIN
COOK TIME: 15 MIN
TOTAL TIME: 30 MIN
Yield: 2
Author: Chakriya's Kitchen
INGREDIENTS
For Kreung Paste
2 stalks lemongrass, outer leaves discarded, sliced into thin rounds
2 inch fresh turmeric, peeled and sliced into thin rounds
2 inch galangal, peeled and sliced into thin rounds
6 fresh kaffir lime leaves, sliced very thinly
1 shallot, peeled and sliced into thin rounds
3 cloves garlic, peeled
1/4 cup holy basil leaves or Thai basil
*Note* If you don't want to make the paste, I recommend you get a lemongrass paste.
For Stir Fry
3 tbsp olive oil
1 Ib chicken breast, cut crosswise into 1/2-inch-thick slices
1 tbsp fish sauce
2 tsp sugar
1 tsp chicken bouillon
3 pitches of salt
2 jalapenΜos, cut halves on into 3/4-inch strips
1/2 cup holy basil leaves or Thai basil
INSTRUCTIONS
In a pestle and mortar or a food processor combine the ingredients to make the Kreung paste. If you don't want to make Kreung paste, you can get a Lemongrass(Kreung) paste at an Asian store or online.
In a medium heat pan, add olive oil and Kreung paste. Stir for about 2 minutes.
Next, add the chicken breast and stir for about 5 minutes until the chicken cook.
Then add fish sauce, sugar, chicken bouillon, a pinch of salt. Stir for 1-2 minutes.
Finally, add the jalapeΓ±os and the holy basil or Thai basil. Stir for 30 seconds.
Serve with white rice and fried egg.
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