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
Method
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.
