Source: Kambuja

Spicy Lemongrass Chicken Stir-Fry

Course Dinner
Cuisine Cambodian
Keyword Chicken, Curry, Lemongrass, Stir-Fry
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4 people


  • 2 tbsp vegetable oil
  • 400 g boneless chicken thigh thinly sliced
  • 1 onion in 1cm wide slices
  • 1 red pepper  stem, seeds and pith discarded, flesh cut into 1cm-thick slices
  • 150 g green beans topped, cut in half
  • 100 g roasted peanuts roughly chopped
  • 1 handful basil
  • 3 spring onions sliced

Lemongrass Paste

  • 3 stalks lemongrass outer leaves removed, roughly chopped
  • 6 cloves gralic peeled
  • 3 shallots peeled
  • 6 red chillies
  • 2.5 cm galangal or ginger, peeled and sliced
  • 5 lime leaves
  • 2 tsp turmeric


  • 3 tbsp oyster sauce
  • 2 tbsp fish sauce
  • 2 tbsp palm sugar
  • 1 tbsp tamarind paste


  • Blitz paste ingredients in a blender, adding enough cold water to make a smooth paste. Heat the oil in a wide pan until smoking hot, add the paste and cook, stirring, for eight to 10 minutes, until dry. Add chicken, veg and seasoning ingredients, and stir-fry until chicken is cooked. Add peanuts and, off the heat, basil. Garnish with spring onions; serve with steamed jasmine rice.


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