Cambodian Lemongrass Chicken Stir-Fry

Ready in less than 30 minutes No Images? Click here Cambodian Lemongrass Chicken Stir-Fry (Cha Kreung Satch Moan)  If you're hoping to familiarize yourself with the mouthwateringly delicious foods of Cambodia, look no further than cha kreung satch moan. This chicken stir-fry, adapted from a recipe from Chinchakriya Un and her mother, is salty, sweet, pungent, and slightly spicy, balanced by the herbal, cooling flavor of holy basil. The most important—and time-consuming—component of the dish is the kreung, a paste made of pounded herbs and other aromatics. There are countless kreungs used in Cambodian cooking, calling on different mixtures of ingredients. This particular one is flavored with a fragrant combination of lemongrass, galangal, fresh turmeric, and plenty of makrut lime leaves. The resulting paste colors the chicken a brilliant yellow and yields a powerfully flavorful dish that's ready in less than 30 minutes. Read More → The Kitchen Essential Granite Mortar and Pestle A large granite mortar and pestle is a traditional essential used to form the kreung, a fiberous paste that serves as the base of the dish. Shop Now   More stir fries for busy weeknight dinners Vegan Crispy Stir-Fried Tofu With Broccoli Gong Bao Ji Ding (Sichuan Kung Pao Chicken)   Lomo Saltado (Peruvian Stir-Fried Beef With Onion, Tomatoes, and French Fries)  Singapore Noodles   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe