Char Kroeung (Cambodian Stir Fry)
- Serves: 4
- Complexity: easy
- 1 stalk lemongrass
- 3 cloves garlic
- 1/2 teaspoon turmeric
- 2 teaspoon cracked Kampot pepper
- 5 lime leaves, cut in half
- 1 jalapeno chili
- 1/2 teaspoon sea salt
- 1-1/2 teaspoon sugar
- 1/2 cup water
- 2 chicken breasts
- 3 bell peppers
- 1 onion
- Olive oil
Dice the lemongrass stalk, garlic cloves and jalapeno finely. Cut the chicken into bite-sized pieces.
Mix lemongrass, garlic, turmeric, 1 teaspoon of the Kampot pepper and chili.
Heat a dry frying pan and cook mixture for 5 minutes on medium heat. Remove mixture, add a little oil to the pan and cook chicken pieces.
When chicken is cooked, add spice mixture, salt, sugar, water and lime leaves. Stir and simmer until water cooks away and spices attach themselves to the chicken.
Cut the bell pepper and onion into bite-sized pieces and stir fry with meat.
Sprinkle with remaining Kampot pepper. Serve with rice.