Char Kroeung
Dive into the vibrant flavors of Cambodia with Char Kroeung, a mouthwatering stir-fry dish featuring thinly sliced beef or chicken infused with a fragrant lemongrass paste. This traditional recipe shines with fresh, aromatic ingredients like galangal, turmeric, kaffir lime leaves, and lemongrass, all blended into the signature kroeung paste that forms the heart of the dish. Crisp-tender green beans and a touch of chili add texture and spice, while fish sauce and palm sugar create a perfect balance of savory and sweet. Ready in just 35 minutes, this quick and flavorful meal is a fantastic way to bring Southeast Asian cuisine to your dinner table. Serve hot with steamed jasmine rice for an authentic and satisfying experience.
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Recipe Information
Ingredients
- 500 grams Beef or chicken (thinly sliced)
- 3 stalks Lemongrass stalks (white part only, finely chopped)
- 4 leaves Kaffir lime leaves (finely shredded)
- 4 cloves Garlic cloves (peeled)
- 3 small Shallots (peeled)
- 2 tablespoons Galangal (peeled and chopped)
- 1 teaspoon Turmeric root (peeled and chopped, or turmeric powder)
- 3 tablespoons Vegetable oil
- 200 grams Green beans (trimmed and cut into 2-inch pieces)
- 2 chilies Red chili (sliced, optional)
- 2 tablespoons Fish sauce
- 1 teaspoon Palm sugar
- 50 milliliters Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by making the Kroeung (lemongrass paste). In a mortar and pestle or a food processor, combine the chopped lemongrass, kaffir lime leaves, garlic, shallots, galangal, and turmeric. Pound or blend until a smooth paste forms. Set aside.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.
Add the sliced meat to the wok and stir-fry for 3-5 minutes until browned and just cooked through. Remove the meat from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the prepared Kroeung paste and stir-fry for 1-2 minutes until fragrant.
Stir in the green beans and sliced red chilies, then add the fish sauce, palm sugar, water, salt, and black pepper. Cook for about 3-4 minutes, stirring occasionally, until the beans are tender but still crisp.
Return the cooked meat to the wok, tossing everything together to coat the meat in the sauce and distribute the vegetables evenly. Cook for an additional minute to heat through.
Taste and adjust seasoning with more fish sauce or palm sugar if needed.
Serve hot with steamed jasmine rice.
Nutrition Facts
Calories |
1860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.2 g | 148% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 4111 mg | 179% | |
| Total Carbohydrate | 61.7 g | 22% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 25.4 g | ||
| Protein | 141.6 g | 283% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3027 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
