Go Back
Chha Kroeung Mon

Cambodian Lemongrass Chicken Stir Fry

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings: 2 servings
Course: Dinner, Lunch
Cuisine: Cambodian
Calories: 350
Ingredients Method

Ingredients
  

For the Kroeung Paste:
  • 4-5 stalks lemongrass trimmed to the white and pale green parts, and thinly sliced
  • 1 thumb-sized piece galangal (or ginger if galangal is unavailable), peeled and sliced
  • 5-6 cloves garlic peeled
  • 3-4 shallots peeled and roughly chopped
  • 1 thumb-sized fresh turmeric peeled and sliced (or 1 tsp turmeric powder)
  • 4-5 kaffir lime leaves stems removed
For the Chicken Stir-Fry:
  • 1-1.5 lbs chicken cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 1-2 tablespoons fish sauce
  • 1 tablespoon oyster sauce
  • 1/4 teaspoon sugar This is half the amount of sugar, as per your preference for savory dishes
  • 1/2 cup water
  • 1/2 cup Khmer hot basil or holy basil leaves
  • Optional: MSG or chicken bouillon
  • Optional: Khmer chilies sliced (add to kroeung paste for more heat)
  • Optional: Khmer eggplants long beans, jalapeños, celery, and/or any combinations these crispy veggies, cut into 1-inch pieces

Method
 

  1. Prepare the Kroeung Paste: Using a mortar and pestle or a food processor, combine all the kroeung paste ingredients. Grind or blend until you have a smooth, fragrant paste.
  2. Marinate the Chicken: In a bowl, toss the chicken pieces with 2-3 tablespoons the kroeung paste to coat them well. You can let this marinate for at least 15 minutes, or for a deeper flavor, let it sit in the refrigerator for up to an hour.
  3. Stir-Fry the Chicken: Heat the vegetable oil in a wok or a large skillet over medium-high heat. Add the marinated chicken and stir-fry for 2-3 minutes until the pieces are lightly browned on the outside.
  4. Add Seasoning: Add the remaining kroeung paste, fish sauce, oyster sauce, and sugar to the wok. If you are using MSG or chicken bouillon, add it now. Stir well to combine all the ingredients and scrape any browned bits from the bottom the pan.
  5. Simmer: Pour in the water and bring the mixture to a boil. Reduce the heat to medium-low, cover the wok, and let it simmer for about 5-7 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Stir occasionally to prevent the sauce from burning.
  6. Add Vegetables: If you are using any vegetables, add them now and stir-fry until they are tender-crisp.
  7. Add Basil: Turn off the heat and stir in the Khmer hot basil or holy basil leaves until they are just wilted.
  8. Serve: Transfer the stir-fry to a serving dish and serve immediately with hot steamed rice.