This is a firm favourite with the NGO crowd at lunchtimes at Smile Restaurant, this dish adds a bit of spice to your day - I quite often go into the kitchen and request extra chilli
Ingredients – serves 4
4 chicken breasts or 8 boned thighs, sliced (fish or beef can also be used)
1 green pepper, sliced
1 carrot, sliced
100g green beans, halved
1 red onion, thinly sliced,
2 small chillis (according to personal taste), thinly sliced
1 stick of lemongrass, thinly sliced
1 tbsp Khmer spice blend
1 tbsp oyster sauce
1 tbsp fish sauce
1 tsp sugar
2 tbsp roasted peanuts, chopped
handful of basil leaves, sliced
salt and freshly ground pepper
Khmer spice blend
2 sticks of lemon grass, finely chopped
4 cloves of garlic, chopped
2 inches of galangal, chopped
6 Kaffir lime leaves, sliced
2 inches of turmeric root, chopped, or use 2tsp of turmeric powder
Blend together in a mortar and pestle or liquidizer.
Can be kept in the fridge for 5 days
1. Heat oil in a wok and add the sliced pieces and Khmer spice mix.
2. Cook for three minutes or until the chicken starts to colour.
3. Add vegetables, lemongrass and chilli and a splash of water.
4. Continue to cook until the vegetables have softened.
5. Add the sugar so that the vegetables start to caramelize, then the oyster sauce and fish sauce.
6. Just before serving add the peanuts and basil, black pepper and salt if necessary.
Serve with steamed rice and cucumber yoghurt.