Angkor Cambodian Food

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3 ounces Angkor Lemongrass Paste

1 lb boneless skinless chicken thighs (½” cubed)*  

1 Fresno Chili pepper (sliced)**

¼ medium onion (sliced)

Handful of hot basil ***

2 tablespoon of cooking oil


* Substitute with 14oz of extra firm tofu (⅓” cubed)

** Substitute with any medium spiced chili or ½ 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 dish is good with Thai basil as well.  It is also good with just spinach or kale to add some green to the dish.




Lemongrass Chicken Stir-Fry

Cha Kreung Sak Moun

Chicken stir-fried in authentic Cambodian lemongrass paste, with chili, onion, and hot basil.

Ingredients

Marinate chicken with lemongrass paste, set aside.  Prepare the remaining ingredients.  Heat oil on high, add the marinated chicken, stir and cook to your preference (10-15 minutes).  Stir in chili, onion and mix well.  Turn off the heat and stir in hot basil.

Directions

Serving Suggestions

Serve with steamed rice.  

Yield:

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Style:

Authentic Cambodian

4 Servings

Level:

Easy

Total:

Prep:

Cook:

25 min

10 min

15 min

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