Cha Kroeung Sach Moan (Lemongrass Chicken Stir-Fry)
Cha Kroeung Sach Moan - Bold with umami, savory with undertones of sourness and tossed with fresh vegetables, this dish guarantees to transcend you to the ancient Angkorian Era (ancient Khmer culture).
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Tbsp cooking oil
- 1 pounds boneless skinless chicken thighs
- 3 ounces Angkor Lemongrass Paste (Kroeung)
- 1/2 Tbsp Prahok sauce, or fish sauce
- 1 tsp Machu Kroeung Spice
- 1 fruit Fresno Chili pepper* (sliced)
- 3 Tbsp water
- 1/2 tsp cornstarch
- 2 cups hot basil*
- 1/4 medium onion (sliced )
- 3 Tbsp Roasted Peanut
Instructions
- 1
Prepare Ingredients:
- 2
Cut chicken into 1” cubes, then coarsely chop chicken with food processor
- 3
Slice Fresno chili (cross-section)
- 4
Mix cornstarch and water
- 5
Destem hot basil
- 6
Cut onion length-wide
- 7
Cooking:
- 8
Heat oil on medium-high heat, add chicken and continue cooking until chicken is mostly done.
- 9
Add Lemongrass Paste, fish sauce, and the Somlaw Machu Spice. Continue cooking, stir until the meat is mostly dehydrated and turns brown with crispy edges.
- 10
Add Fresno chili, mix well,
- 11
Turn off the heat and deglaze wok with starch-water
- 12
Add hot basil, stir until welted. Add onion and stir.
- 13
Add 2 tablespoons of roasted peanut, mix well.
- 14
Top with the rest of Roasted Peanut