Cha Kroeung
Description
This spicy Khmer chicken stir-fry is spiced with lemongrass, chiles, and fish sauce, and comes together in minutes.
Ingreadient :
- 4 ounces long beans, cut into 2-inch pieces (about 1 cup)
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken thighs, thinly sliced (about 2 cups)
- 1 cup kroeung (Cambodian lemongrass paste) (from 2 [6-ounce] jars, such as Angkor)
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon granulated sugar
- 1 medium-size (9-ounce) red bell pepper, seeded and cut into 2-inch pieces (about 1 cup)
- 1/2 cup sliced red onion (from 1 small [6-ounce] onion)
- 1/2 cup loosely packed fresh Thai basil leaves
- Steamed rice, for serving
Direction :
- Prepare a large bowl with ice water; set aside. Bring a small saucepan filled two-thirds of the way with salted water to a boil over medium-high. Add long beans; cook, stirring occasionally, until bright green and tender, about 3 minutes. Using a slotted spoon, transfer beans to ice bath. Let cool completely, about 1 minute. Using a slotted spoon, transfer beans to a small bowl, and set aside.
- Heat oil in a large wok over high. Add chicken and kroeung; cook, tossing occasionally, until kroeung is fragrant and chicken is partially cooked, about 3 minutes. Add fish sauce, oyster sauce, and sugar; cook, tossing occasionally, until chicken is fully cooked, about 2 minutes. If needed, add a splash of water (about 1 tablespoon) to deglaze wok, using a spoon to scrape up browned bits at the bottom of the wok. Add bell pepper, onion, and blanched beans; cook over high, tossing occasionally, until vegetables are tender-crisp, 2 to 3 minutes. Remove wok from heat, and transfer chicken mixture to a bowl. Add Thai basil, tossing gently to combine, and serve with steamed rice.
