Cambodian Lemongrass Chicken Stir-Fry Recipe
If you’re hoping to familiarize yourself with the mouthwateringly delicious foods of Cambodia, look no further than cha kreung satch moan. This chicken stir-fry, adapted from a recipe from Chinchakriya Un and her mother, is salty, sweet, pungent, and slightly spicy, balanced by the herbal, cooling flavor of holy basil.
The most important—and time-consuming—component of the dish is the kreung, a paste made of pounded herbs and other aromatics. There are countless kreungs used in Cambodian cooking, calling on different mixtures of ingredients. This particular one is flavored with a fragrant combination of lemongrass, galangal, fresh turmeric, and plenty of makrut lime leaves. The resulting paste colors the chicken a brilliant yellow and yields a powerfully flavorful dish that’s ready in less than 30 minutes.