Cha Kroeung Sach Moan (recipe)
| Cha Kroeung Sach Moan (recipe) | |
|---|---|
| Dish | Cha Kroeung Sach Moan |
| Recipe language | English |
| Adapted from | Grantourismo |
| Instructions | Recipe available |
| Subjects | Food & Foodways |
Chicken thigh marinated in Khmer yellow kroeung, stir-fried with onion and bell peppers and finished with kaffir lime leaf and basil.
This page records one documented preparation of Cha Kroeung Sach Moan, summarised from a published recipe. (Grantourismo)
Ingredients
- 450 g chicken thigh fillets, boned and skinned
- 2 tbsp neutral cooking oil, in total
- 4 tbsp Khmer yellow kroeung paste, in total
- 2 cloves garlic, finely chopped
- 1 medium white onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 4 tbsp fish sauce
- 1 tsp palm sugar, or brown or white sugar
- Kaffir lime leaves, finely sliced, to garnish
- Fresh Cambodian or Thai basil, to garnish
Preparation
- Cut the chicken thighs into bite-sized pieces of about three to four centimetres.
- Coat the chicken with half the kroeung and a splash of oil, then chill it while you prepare everything else, or marinate 30 minutes to an hour for more aroma.
- Heat a wok and stir-fry the garlic and onion in a little oil for one to two minutes, until the onion turns translucent, then set them aside.
- Stir-fry the bell peppers one to two minutes, until slightly softened but still crunchy, and set them aside.
- Add the marinated chicken, the remaining kroeung, the rest of the oil, the fish sauce and the sugar to the wok and combine.
- Stir-fry a few minutes until the chicken is just cooked through, checking the thickest piece.
- Return the onion and peppers and stir-fry one minute more.
- Plate at once, garnish with kaffir lime leaf or basil and serve with steamed rice.
Sources and reuse information
The ingredient list above is a plain factual listing of what the cited source calls for. The numbered method is a short original summary written for this wiki, not a copy of the source's instruction text. Follow the link for the full published recipe.