Char Kreung

Easy·20 min

A fast, fiery stir-fry of chicken (or any meat) tossed in homemade kroeung, the lemongrass-galangal-turmeric paste that forms the backbone of Khmer cooking, balanced with fish sauce, sugar and chili.

Char kreung is less a single recipe than the everyday expression of kroeung itself, the aromatic paste Cambodian cooks pound fresh and keep on hand. Swap in chicken, beef, snails or frog and the dish takes a new name, but the lemongrass-forward soul stays the same, making it one of the most common stir-fries on the Khmer table.

Each piece is wrapped in a sticky, golden coat of toasted lemongrass and turmeric, savoury and slightly sweet with a building chili warmth. Holy basil throws a peppery, anise lift over the top, and the chicken stays juicy inside its fragrant crust.

Frying the raw kroeung first drives off its harsh edge and toasts the turmeric and lemongrass oils into a concentrated, golden base. A late splash of liquid steams the meat through gently while reducing into a clingy glaze around each piece.

Variations

Made with beef, pork, frog, snails or seafood, vegetarian with tofu and mushrooms, spicier red kroeung version with dried chilies

On the Palate

Where Char Kreung sits in the Cambodian flavor cloud

Ingredients

Serves 3

How it's made

8 steps · 20 min

1
8 min
Pound lemongrass, galangal, fresh turmeric, garlic, shallots, kaffir lime leaves and chili into a smooth kroeung paste.
2
3 min
Cut the chicken into bite-sized pieces and toss with a spoonful of the kroeung to marinate briefly.
3
3 min
Heat oil in a wok over high heat and fry the remaining kroeung until deeply fragrant.
Watch out
Fry the kroeung until it's deeply fragrant and the oil takes on its golden color — that toasted-off harsh edge is the whole base.
4
3 min
Add the marinated chicken and stir-fry until sealed and beginning to colour.
5
2 min
Season with fish sauce, oyster sauce and palm sugar, tossing to coat.
6
3 min
Add a splash of water or stock and let it bubble so the chicken cooks through.
Watch out
Add just a splash of liquid and let it bubble down to a clingy glaze — too much and it turns into a watery braise.
7
3 min
Throw in long beans or bell pepper and sliced chili and stir-fry until crisp-tender.
8
1 min
Finish with holy basil and serve hot over steamed rice.