Not your typical stir-fry, one byte of this mouthwatering iconic Khmer dish will make your curious taste buds dance.

Cha Kroeung Saich Moun – Bold with umami, savory with undertones of sourness and tossed with fresh vegetables, this dish guarantees to transcend you to the ancient Angkorian Era (ancient Khmer culture).

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Prep Time: 10

Cook Time: 15

Servings:

Calories: 230kcal

Author: Chef Channy

Ingredients

2 Tbsp cooking oil
1 pounds boneless skinless chicken thighs
3 ounces Angkor Lemongrass Paste
1/2 Tbsp fish sauce
1 tsp Angkor Machu Kroeung Spice
1 fruit Fresno Chili pepper* sliced
3 Tbsp water
1/2 tsp cornstarch
2 cups hot basil*
1/4 medium onion sliced

Instructions

Prepare Ingredients:

Cut chicken into 1” cubes, then coarsely chop chicken with food processor
Slice Fresno chili (cross-section)
Mix cornstarch and water
Remove stems from kale and cut into bite-size pieces
Cut onion length-wide

Cooking:

Heat oil on medium-high heat, add chicken and continue cooking until chicken is mostly done.
Add Lemongrass Paste, fish sauce, and the Somlaw Machu Spice. Continue cooking, stir until the meat is mostly dehydrated and turns brown with crispy edges.
Add Fresno chili, mix well,
Turn off the heat and deglaze wok with starch-water
Add kale, stir until welted. Add onion and stir.

Nutrition Facts

Notes

Serve with steamed rice.

* Substitution:

Fresno chili is not very spicy. It can be substituted with any medium spiced chili. Use red bell pepper if mild flavor is preferred over spicy.
Hot basil has unique flavor and aroma, thus it is not easy to substitute. However, the best one that my mother and I used while we were living in Lincoln, NE in early 80’s was oregano. Oregano has similar aroma, but much more intense in flavor and aroma. Curry leaves are also great option for adding herb to the dish. Or just add spinach or kale to add some green and good iron to the dish.
- For oregano, be sure to reduce the amount by at least 50 percent.
- For curry leaves, use 1/2 cup of leaves, roasting in hot oil, remove them and set aside prior to adding chicken to the hot oil. Once the cooking is completed, add the roasted leaves at the end mix well, and save some for garnish.

Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!

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