Char Kroeung

READY IN: 20mins
Recipe by AmandaInOz

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

Top Review by Leggy Peggy

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!

Ingredients Nutrition

Directions

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

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