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Nutrition Facts
Serving Size 1 (337g) Recipe makes 4 servings The following items or measurements are not included below: 2 stalks lemongrass galangal kaffir lime leaves
Calories 516
Calories from Fat 267		(51%)
Amount Per Serving		%DV
	Total Fat 29.8g	45%
	Saturated Fat 5.1g	25%
	Monounsaturated Fat 12.0g
	Polyunsaturated Fat 10.4g
	Trans Fat 0.0g
Cholesterol 87mg		28%
Sodium 1654mg		68%
Potassium 1020mg		29%
Total Carbohydrate 22.9g		7%
	Dietary Fiber 3.9g	15%
	Sugars 12.0g
Protein 41.9g		83%
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Recipe #313399 | 20 min | 5 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: AmandaInOz
Jul 13, 2008

From The Age, August 15, 2007. Quick Cambodian stir-fry. Serve with rice vermicelli noodles, lettuce, fresh mint and bean shoots.

SERVES 4 (change servings and units)

Ingredients

For the kroeung paste

2 stalks lemongrass, thinly sliced
5 garlic cloves, coarsely chopped
1 large shallot, coarsely chopped
1 1/2 teaspoons galangal, peeled and coarsely chopped
6 kaffir lime leaves, deveined
1/2 teaspoon turmeric
2 chilies, chopped and seeded
1/2 cup water

For the stir-fry

3 tablespoons vegetable oil
600 g beef or chicken
3 tablespoons fish sauce
2 tablespoons sugar
1/2 teaspoon salt
1 large onion, peeled and sliced into wedges
1 red capsicum, sliced (bell pepper)
1/2 cup roasted peanuts, ground
rice vermicelli, for serving

Directions

1
Blend all the paste ingredients in a blender until smooth.
2
Transfer the paste to a bowl, add the meat and mix well.
3
Heat the oil in large wok over medium heat. Add meat, stirring well until browned.
4
Add fish sauce, sugar and salt and stir until the sauce is bubbling.
5
Add the onion wedges and cook, stirring, until soft and translucent.
6
Add the red capsicum and 6 tablespoons of roasted peanuts. Stir for another minute, then remove from heat.
7
Sprinkle with remaining peanuts and serve with rice vermicelli noodles, lettuce, fresh mint and bean shoots.

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Vegetables
Main Ingredient > Meat
Cuisine > Asian > Southeastern > Cambodian
Preparation > Time to Make > < 30 mins
Preparation > Technique > Stir-fry

Featured Reviews for This Recipe

From: Cilantro in Canada

On Sep 5, 2008

I saw this recipe today and had to try it because it looked so interesting. I wanted to make a vegetarian dish (health reasons) so I subbed chick peas for the meat and just added them to the pot with the veggies. The only change to the sauce was that I used 1 T of fish sauce. I forgot to add the lime leaves until the end so I just bruised them and added whole to the pot. This was so fragrant and flavourful. It reheated well the next day too. Thanks for the recipe.

0 people found this review helpful

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From: Leggy Peggy

On Oct 16, 2008

Outstanding flavour and so easy to make. It was a good way to put the teenagers to work chopping and slicing. Made it with sliced beef. Didn't have fresh galangal, so used 1 1/2 teaspoons of laos powder (dried galangal). Galangal has a lovely, mild taste so I decided it was okay to use equal amounts of fresh or dried. A word of warning — just coarsely grind the roasted peanuts. Otherwise you end up with peanut butter. Served on lettuce leaves — the finished dish looks gorgeous. Made and thoroughly enjoyed for the Asian Forum's Tempted by Turmeric Tag Game. Yummo!

1 person found this review helpful

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From: Elmotoo

On Sep 2, 2008

It took more than 5 minutes to prep everything but not a difficult task. And who really cares when the end result tastes as INCREDIBLE as this does!! WOW, the flavor is phenomenal!! I used lemongrass paste from a tube - a mighty handy little invention. I couldn't find fresh galangal so I used fresh ginger & tossed in some dried galangal powder that i found at the Asian Market today. I subbed the zest of 1 lime for the kaffir lime leaves, as well. I tossed it all into my mini food prep chopper & WHIZZ. I used a family pack of boneless thighs & they were ALL eaten (2 adults, 2 young kids)! I was also lucky enough to find FRESH rice noodles!! 1 package is enough for 4, btw & they don't keep. I skipped the peanuts as THE PICKY ONE would have boycotted. I did add the mint at the end. (The bean sprouts ended up in another veggie dish with the bok choy.) We LOVED this dish & it will be made for company someday. YUMMMMM!!! Thank you!!! MAde for the Asian Forum's Use Your Noodle Tag.