Entree: Cambodia – Central Culinary Region – ចា ក្រឿង សាច់មាន់ ➤ Cha Kroeung Sach Moan (Stir-fried chicken with Khmer kroeung herb-curry paste and aromatics)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 12 min

Total 37 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 1/4 lb (570 g) boneless skinless chicken thighs, sliced 1/4–1/2 inch (0.635 to 1.27 cm) thick
- 3 tbsp (45 ml) vegetable oil
- 1 medium shallot, peeled and roughly chopped
- 3 cloves garlic, peeled
- 1 stalk lemongrass, tender inner white part only, finely chopped
- 1 inch (2.5 cm) fresh galangal or ginger, peeled and sliced
- 1 inch (2.5 cm) fresh turmeric or 1 tsp (2 g) ground turmeric
- 2 kaffir lime leaves, thinly sliced (optional)
- 1 tsp (5 g) shrimp paste or 1/2 tsp (2.5 g) fish sauce paste (optional)
- 1 tbsp (15 ml) fish sauce
- 2 tsp (10 ml) light soy sauce
- 1 tbsp (15 ml) palm sugar or light brown sugar
- 1 cup (150 g) green beans, trimmed and cut into 1-inch (2.54 cm) pieces
- 1 small carrot, julienned (about 1/2 cup (120 ml) or 2 1/8 oz (60 g))
- 1 red bell pepper, thinly sliced
- 2 scallions, sliced on the diagonal
- 2 tbsp (30 ml) fresh lime juice
- Fresh cilantro leaves for garnish
- Cooked jasmine rice for serving

Show original ingredient measurements

- 1 1/4 lb (570 g) boneless skinless chicken thighs, sliced 1/4–1/2 inch thick
- 3 tbsp (45 ml) vegetable oil
- 1 medium shallot, peeled and roughly chopped
- 3 cloves garlic, peeled
- 1 stalk lemongrass, tender inner white part only, finely chopped
- 1 inch (2.5 cm) fresh galangal or ginger, peeled and sliced
- 1 inch (2.5 cm) fresh turmeric or 1 tsp (2 g) ground turmeric
- 2 kaffir lime leaves, thinly sliced (optional)
- 1 tsp (5 g) shrimp paste or 1/2 tsp (2.5 g) fish sauce paste (optional)
- 1 tbsp (15 ml) fish sauce
- 2 tsp (10 ml) light soy sauce
- 1 tbsp (15 ml) palm sugar or light brown sugar
- 1 cup (150 g) green beans, trimmed and cut into 1-inch pieces
- 1 small carrot, julienned (about 1/2 cup or 60 g)
- 1 red bell pepper, thinly sliced
- 2 scallions, sliced on the diagonal
- 2 tbsp (30 ml) fresh lime juice
- Fresh cilantro leaves for garnish
- Cooked jasmine rice for serving

Instructions

1. Make the kroeung paste: in a small blender or mortar and pestle combine the shallot, garlic, lemongrass, galangal (or ginger), turmeric, kaffir lime leaves (if using), and shrimp paste; pound or blend to a coarse smooth paste. If blender is used, add 1–2 tbsp (15–30 ml) water or oil to help form a paste.
2. In a large wok or heavy skillet, heat 3 tbsp (45 ml) vegetable oil over medium-high heat until shimmering. Add 2 tbsp (about 30 g) of the kroeung paste and fry briefly, about 30–45 seconds, until fragrant, stirring to avoid burning.
3. Add the sliced chicken to the wok and stir-fry, tossing to coat in the aromatics, until the chicken is mostly cooked through, about 5–6 minutes.
4. Stir in the fish sauce, soy sauce, and palm sugar, then add the green beans, carrot and red bell pepper. Continue to stir-fry until vegetables are tender-crisp and chicken is cooked through, about 3–4 minutes.
5. Taste and adjust seasoning with additional fish sauce or a pinch of sugar as needed. Remove from heat and stir in lime juice and the remaining kroeung paste if you prefer a stronger herb flavor.
6. Sprinkle sliced scallions and cilantro over the dish and serve immediately with steamed jasmine rice.