A spicy chicken and lemongrass stir fry from Cambodia. The recipe is from Y Sok, a Cambodian refugee who came to the UK aged 37 after first migrating to the USA with her family. She runs Kambuja restaurant in the Marple area of Greater Manchester.
Ingredients
- 2 tbsp vegetable oil
- 400 g boneless chicken breast or thighs thinly sliced
- 1 onion in 1cm-wide slices
- 1 red pepper stem, seeds and pith discarded, flesh cut into 1cm-thick slices
- 150 g green beans topped, cut in half
- 100 g roasted peanuts roughly chopped
- 1 large handful sweet holy or Thai basil
- sliced spring onions
- For the lemongrass paste :
- 3 leaves lemongrass stalks outerremoved, roughly chopped
- 6 garlic cloves peeled
- 3 shallots peeled
- 6 Thai red or green bird’s eyes chillies or fewer
- 2½ cm piece galangal peeled and sliced, or ginger, about 15g
- 5 fresh or frozen makrut lime leaves sliced
- 2 tsp turmeric powder
- For the seasoning:
- 3 tbsp oyster sauce
- 2 tbsp fish sauce
- 2 tbsp palm sugar or any other sugar or honey
- 1 tbsp tamarind paste or lime juice
- 2 tbsp fish sauce
- 2 tbsp palm sugar or any other sugar or honey
- 1 tbsp tamarind paste or lime juice
Servings:
Instructions
- Blitz paste ingredients in a blender, adding enough cold water to make a smooth paste. Heat the oil in a wide pan until smoking hot, add the paste and cook, stirring, for eight to 10 minutes, until dry.
- Add chicken, veg and seasoning ingredients, and stir-fry until chicken is cooked. Add peanuts and, off the heat, basil. Garnish with spring onions; serve with steamed jasmine rice.
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