Char Kroeung Recipes

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CHAR KROEUNG



Char Kroeung image

From The Age, August 15, 2007. Quick Cambodian stir-fry. Serve with rice vermicelli noodles, lettuce, fresh mint and bean shoots.

Provided by AmandaInOz

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 17

2 stalks lemongrass, thinly sliced
5 garlic cloves, coarsely chopped
1 large shallot, coarsely chopped
1 1/2 teaspoons galangal, peeled and coarsely chopped
6 kaffir lime leaves, deveined
1/2 teaspoon turmeric
2 chilies, chopped and seeded
1/2 cup water
3 tablespoons vegetable oil
600 g beef or 600 g chicken
3 tablespoons fish sauce
2 tablespoons sugar
1/2 teaspoon salt
1 large onion, peeled and sliced into wedges
1 red capsicum, sliced (bell pepper)
1/2 cup roasted peanuts, ground
rice vermicelli, for serving

Steps:

  • Blend all the paste ingredients in a blender until smooth.
  • Transfer the paste to a bowl, add the meat and mix well.
  • Heat the oil in large wok over medium heat. Add meat, stirring well until browned.
  • Add fish sauce, sugar and salt and stir until the sauce is bubbling.
  • Add the onion wedges and cook, stirring, until soft and translucent.
  • Add the red capsicum and 6 tablespoons of roasted peanuts. Stir for another minute, then remove from heat.
  • Sprinkle with remaining peanuts and serve with rice vermicelli noodles, lettuce, fresh mint and bean shoots.

Nutrition Facts : Calories 551.7, Fat 48, SaturatedFat 13.1, Cholesterol 32.7, Sodium 1596.6, Carbohydrate 22.6, Fiber 4, Sugar 12, Protein 11.7

CAMBODIAN RED KROEUNG CURRY PASTE RECIPE



Cambodian Red Kroeung Curry Paste Recipe image

This Cambodian chicken curry recipe makes one of Southeast Asia's most comforting chicken curries. While it has a depth of flavour that comes from dried spices and fresh aromatic ingredients, it has a richness thanks to a liberal use of coconut cream and milk, and a gentleness due to the mild red chillies.

Provided by Adapted from Authentic Cambodian Recipes (now out of print)

Categories     Curry Paste

Number Of Ingredients 10

1 tbsp coriander seeds
1 tsp cumin seeds
2 tbsp lemongrass stalks (finely chopped after discarding the tough outside layers)
1 tbsp galangal (peeled and finely chopped)
1 tsp kaffir lime zest
4 pieces dried medium red chillies (soaked and chopped, deseeded for a milder paste)
1 tsp turmeric (peeled and chopped - wear gloves if you don't want to get stained hands)
10 cloves garlic (peeled and crushed)
5 pieces shallots (peeled and chopped)
1 tsp shrimp paste

Steps:

  • Dry roast all the ingredients (apart from the shrimp paste) individually over a low heat until fragrant.
  • Wrap the shrimp paste in aluminium foil and toast over low heat until fragrant.
  • In a mortar, pound the ingredients in the order listed with a pestle. When a smooth paste is formed and it's impossible to make out any individual ingredients, add the shrimp paste.
  • The paste will keep for a few days in the fridge in a container with a layer of oil on top of the finished paste.

Nutrition Facts : Calories 32 kcal, Carbohydrate 6 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 14 mg, Sodium 47 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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