cha kroeung sach moan
Cambodian lemongrass + chicken stir fry
Growing up, Cambodian influences and culture were pretty much non-existent around me unless we visited my dad’s family in Michigan (of all places, I know). My aunts mainly cooked katievs, Vietnamese dishes, and Southeast Asian desserts. I never had something like kroeung.
Coincidentally, I ended up going to college just 45 minutes outside of a major Cambodian community—Lowell, Massachusetts. There, I ate at a Cambodian restaurant (Simply Khmer) for the very first time and immediately fell in love. Since then, I’ve been exploring the louder and more fragrant notes of Cambodian cuisine, partly as a way to learn more about my dad’s background.
The journey has been incredibly fun and tasty, so I’m super excited to share these recipes with the rest of the world!
This is already spicy because of the kroeung, but feel free to throw in some extra minced chilies for an even bigger kick - if you dare!
Ingredients
3 tbsp avocado oil
3 tbsp yellow kroeung
3 boneless chicken thighs, cut into 1-inch chunks
1 tsp fish sauce
1/2 tsp coconut sugar
1/2 tsp chicken bouillon paste
3-4 jalapeños, sliced
1 cup Thai basil
1/2 tsp ground white pepper
Directions
Heat wok on medium-high heat and coat with oil. Add kroeung and stir often to prevent paste from burning and sticking to wok. Cook until most moisture has evaporated and paste slightly browns.
Add in chicken and stir until chicken is completely covered in kroeung. Cook and stir until chicken is almost completely cooked. Mix in fish sauce, sugar, and chicken bouillon. Cover and let cook for 4 minutes, stirring occasionally.
Stir in basil, jalapeños and white pepper. Turn heat off and cover with lid. Let sit for 2 minutes before serving hot alone or with a grain of your choice.
