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    You are in: Home / Recipes / Char Kroeung Recipe
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    Char Kroeung

    Char Kroeung. Photo by Leggy Peggy

    1/1 Photo of Char Kroeung

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    AmandaInOz's Note:

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

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    Units: US | Metric

    For the kroeung paste

    For the stir-fry


    1. 1
      Blend all the paste ingredients in a blender until smooth.
    2. 2
      Transfer the paste to a bowl, add the meat and mix well.
    3. 3
      Heat the oil in large wok over medium heat. Add meat, stirring well until browned.
    4. 4
      Add fish sauce, sugar and salt and stir until the sauce is bubbling.
    5. 5
      Add the onion wedges and cook, stirring, until soft and translucent.
    6. 6
      Add the red capsicum and 6 tablespoons of roasted peanuts. Stir for another minute, then remove from heat.
    7. 7
      Sprinkle with remaining peanuts and serve with rice vermicelli noodles, lettuce, fresh mint and bean shoots.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on October 16, 2008


      Outstanding flavour and so easy to make. It was a good way to put the teenagers to work chopping and slicing. Made it with sliced beef. Didn't have fresh galangal, so used 1 1/2 teaspoons of laos powder (dried galangal). Galangal has a lovely, mild taste so I decided it was okay to use equal amounts of fresh or dried. A word of warning -- just coarsely grind the roasted peanuts. Otherwise you end up with peanut butter. Served on lettuce leaves -- the finished dish looks gorgeous. Made and thoroughly enjoyed for the Asian Forum's Tempted by Turmeric Tag Game. Yummo!

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    • on September 05, 2008


      I saw this recipe today and had to try it because it looked so interesting. I wanted to make a vegetarian dish (health reasons) so I subbed chick peas for the meat and just added them to the pot with the veggies. The only change to the sauce was that I used 1 T of fish sauce. I forgot to add the lime leaves until the end so I just bruised them and added whole to the pot. This was so fragrant and flavourful. It reheated well the next day too. Thanks for the recipe.

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    • on September 02, 2008


      It took more than 5 minutes to prep everything but not a difficult task. And who really cares when the end result tastes as INCREDIBLE as this does!! WOW, the flavor is phenomenal!! I used lemongrass paste from a tube - a mighty handy little invention. I couldn't find fresh galangal so I used fresh ginger & tossed in some dried galangal powder that i found at the Asian Market today. ;) I subbed the zest of 1 lime for the kaffir lime leaves, as well. I tossed it all into my mini food prep chopper & WHIZZ. I used a family pack of boneless thighs & they were ALL eaten (2 adults, 2 young kids)! I was also lucky enough to find FRESH rice noodles!! 1 package is enough for 4, btw & they don't keep. I skipped the peanuts as THE PICKY ONE would have boycotted. I did add the mint at the end. (The bean sprouts ended up in another veggie dish with the bok choy.) We LOVED this dish & it will be made for company someday. YUMMMMM!!! Thank you!!! MAde for the Asian Forum's Use Your Noodle Tag.

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    Nutritional Facts for Char Kroeung

    Serving Size: 1 (220 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 516.7
    Calories from Fat 267
    Total Fat 29.7 g
    Saturated Fat 5.1 g
    Cholesterol 87.0 mg
    Sodium 1654.1 mg
    Total Carbohydrate 22.8 g
    Dietary Fiber 3.8 g
    Sugars 12.0 g
    Protein 41.9 g

    The following items or measurements are not included:



    kaffir lime leaves

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