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Bai Mon Char Kroeung (បាយមាន់ឆាគ្រឿង) – Rice with Chicken and Spice Paste
More recipes: All Asian recipes
Bai Mon Char Kroeung (បាយមាន់ឆាគ្រឿង) – Rice with Chicken and Spice Paste
Laura Chen
4
20 minutes
45 minutes
650
Cambodian
Main course
Bai Mon Char Kroeung is a Cambodian rice dish with chicken strips that you fry in kroeung. The paste of lemongrass, galangal, garlic, makrut lime leaves and turmeric makes the chicken lemony and spicy, while fish sauce and sugar add a salty-sweet note. You serve it on jasmine rice with fresh cilantro.
Ingredients
- 400 g chicken breast, cut into strips
- 400 g jasmine rice
- 600 ml water
- 2 stalks lemongrass, finely chopped
- 2 garlic cloves, finely chopped
- 4 makrut lime leaves, finely chopped
- 2 shallots, finely chopped
- 1 piece galangal (about 5 cm), finely chopped
- 1/2 teaspoon turmeric
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 2 tablespoons vegetable oil
- Fresh cilantro, for garnish
- Salt and pepper, to taste
Instructions
- Start by cooking the rice. Wash the jasmine rice and bring it to a boil with the water in a pot. Simmer on low until the rice has absorbed the water and is tender, about 18 minutes.
- For the spice paste, work the lemongrass, galangal, garlic, shallots, makrut lime leaves and turmeric in a mortar into a fine paste.
- Heat the vegetable oil in a large pan. Add the prepared spice paste and fry for about 2 to 3 minutes, until aromatic.
- Add the chicken strips and fry over medium heat until fully cooked.
- Add the fish sauce and sugar and stir well to mix everything evenly. Season with salt and pepper.
- Lay the fried chicken with the spice paste on the cooked jasmine rice and garnish with fresh cilantro.
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More recipes: All Asian recipes