Char Kroeung Recipe #313399
From The Age, August 15, 2007. Quick Cambodian stir-fry. Serve with rice vermicelli noodles, lettuce, fresh mint and bean shoots.
by AmandaInOz
20 min | 5 min prep
SERVES 4
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
- Blend all the paste ingredients in a blender until smooth.
- Transfer the paste to a bowl, add the meat and mix well.
- Heat the oil in large wok over medium heat. Add meat, stirring well until browned.
- Add fish sauce, sugar and salt and stir until the sauce is bubbling.
- Add the onion wedges and cook, stirring, until soft and translucent.
- Add the red capsicum and 6 tablespoons of roasted peanuts. Stir for another minute, then remove from heat.
- Sprinkle with remaining peanuts and serve with rice vermicelli noodles, lettuce, fresh mint and bean shoots.
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5 stars