Cambodian Stir-Fried Lemongrass Chicken

Cambodian Lemongrass Chicken

Cambodian Lemongrass Chicken

Yesterday I mentioned about my Mother making some Cambodian Lemongrass Paste (Kroeung) for me (available for sale here). Today I used this Kroeung to make a tasty Cambodian Lemongrass Chicken ឆាគ្រឿងសាច់ម៉ាន់ (Cha Kroeung Sach Mon). I am making this with a bit of variation. For example the real Cha Kroeung uses Holy Basil ម្រះព្រៅ (Maress Prov). I only have Thai Basil and Sweet Basil growing in my garden this year so that’s what I’m using. I don’t know about others but I normally make this with ground meat as I feel that the flavors really penetrates through the ground meat more. But as you can see in the picture I did not ground my chicken. I was in a hurry. :mrgreen: The jalapenos and onion are also optional. You can substitute bell peppers or leave them out completely if you don’t like them. Also to truly make it authentic Cambodian Lemongrass Chicken add some pahok sauce to it. You don’t have to if you don’t like the taste or smell of pahok sauce.

Cambodian Lemongrass Chicken Ingredients

Cambodian Lemongrass Chicken Ingredients

Ingredients
2 chicken breast, cut into bite size
6 jalapenos, slice into long sticks (remove seeds – optional)
1 medium onion, slice
1 cup of Cambodian Lemongrass Paste
1 cup basil leaves
4 tablespoons pahok sauce (optional)
1 tablespoon sugar
3-4 tablespoon fish sauce (adjust to taste)

Method:
Bring a pan to med-high heat and add the chicken. Cook chicken thoroughly then remove and set aside.

Next in the same pan, add the lemongrass paste and fry until fragrant. (You can also just add it to the cook chicken but I like to fry the paste just to release the flavor and allow the moisture from the past to evaporate. It’s totally a personal preference). Once the paste is fragrant, return the chicken and combine it together.

Next add the pahok sauce if using. Followed with jalapenos and onions then sugar and fish sauce. Combine all ingredients together and adjust to taste.

Finally, turn the heat off and add the basil leaves. It will wilt once you mix it in. Plate it up and serve with steam rice.

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