Cambodian Cha Kroeung Sach Moan- Chicken Stir-Fry
Serves: people
Ingredients
- 2 tbsp Coconut oil
- ½ White onion chopped
- 300 g Chicken thighs skinless and boneless cut into chunks, OR 300 g Firm tofu, cubed
- 3 tbsp Kroeung curry paste
- 1 tsp Caster sugar
- 1 tsp Shrimp paste OR 1 tsp White miso paste
- 1 tbsp Fish sauce OR 1 tbsp Vegan fish sauce
- 1 tbsp Tamarind concentrate
- 15 g Sweet Thai basil 3 tbsp
- ¼ tsp White pepper
- Sea salt to taste
- 1 Lime cut in half
- 2 Red chilli sliced
Method
- Heat the coconut oil in a wok over medium heat.
- Add the white onion and cook for 3–4 minutes until softened.
- Add the kroeung curry paste and stir-fry for 2 minutes until fragrant.
- Add the chicken or tofu, sugar and shrimp paste or miso paste.
- Stir-fry for 4–5 minutes until the chicken is cooked through or the tofu is lightly browned.
- Add the fish sauce, tamarind concentrate, Thai basil, Thai chilli and white pepper.
- Stir-fry for 1–2 minutes until combined.
- Season with sea salt to taste.
- Remove from the heat and squeeze over the juice of half the lime.
- Serve immediately with rice and the remaining lime on the side.