Entree: Cambodia – Phnom Penh – ចា ក្រឿងសាច់មាន់ ➤ Cha Kroeung Sach Moan (Stir-fried chicken with Khmer kroeung aromatic spice paste)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 1 lb (454 g) boneless skinless chicken thighs, cut into 1-inch pieces (approx. 4 thighs)
- 2 tbsp (30 ml) neutral oil (vegetable or peanut)
- 1 cup (240 ml) light coconut milk
- 8 oz (225 g) green beans, trimmed and halved
- 1 cup (150 g) cherry tomatoes, halved
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 g) palm sugar or light brown sugar
- 1 tbsp (15 ml) lime juice, or to taste
- 3 small shallots, peeled and roughly chopped, about 3 oz (85 g)
- 3 cloves garlic, peeled
- 2 stalks lemongrass, white part only, finely sliced (about 1/3 cup, 40 g)
- 1 inch (2.5 cm) fresh galangal, peeled and sliced (about 10 g) or substitute ginger
- 1 tsp (2 g) ground turmeric or 1 inch (2.5 cm) fresh turmeric, peeled and chopped
- 1/4 cup (15 g) cilantro stems and roots, chopped
- 1 tsp (5 g) shrimp paste (prahok) or 1 tsp (5 g) fermented fish paste, optional
- 2 tbsp (30 ml) vegetable oil for frying the paste
- 1/4 tsp (0.5 g) ground white pepper or black pepper
- Fresh cilantro leaves for garnish
- Cooked jasmine rice, for serving

Instructions

1. Make the kroeung paste: in a small food processor or mortar combine shallots, garlic, lemongrass, galangal, turmeric, cilantro stems, and shrimp paste (if using). Pulse to a rough paste, adding 1–2 tbsp (15–30 ml) water or oil if needed to help it come together.
2. Heat 2 tbsp (30 ml) oil in a large wok or skillet over medium-high heat. Add the kroeung paste and fry, stirring constantly, until very fragrant and the oil separates slightly from the paste, about 2–3 minutes.
3. Add the chicken pieces to the wok and stir-fry, coating with the paste, until the chicken is no longer pink on the outside, about 4–5 minutes.
4. Pour in the coconut milk, fish sauce, and palm sugar. Bring to a simmer, then reduce heat to medium and cook 5 minutes to let flavors meld.
5. Add the green beans and cherry tomatoes and continue to simmer until the vegetables are just tender and the chicken is cooked through, about 4–6 minutes more. Adjust seasoning with more fish sauce or sugar if needed.
6. Remove from heat and stir in lime juice and ground white pepper. Taste and adjust balance of salty, sweet, and sour.
7. Transfer to a serving plate, garnish with cilantro leaves, and serve immediately with steamed jasmine rice.