Cha Kroeung Sach Moan

Method

Techniques, in order: Pounding kroeung in a mortar, Stir-frying

1. Prepare every ingredient before heating the wok. Cook the rice and keep it covered and warm. Keep the chicken and its board separate from the herbs and garnishes. (10 minutes)
2. Pound the lemongrass, galangal, turmeric and lime leaves in a mortar until fine. Add the garlic and shallots, then continue pounding to a coarse, moist yellow paste. A food processor also works; scrape down the bowl often. (10 minutes)
3. Heat the oil in a wok or wide frying pan over medium-high heat. Add 4 tablespoons of the kroeung and fry, stirring constantly, until fragrant and softened, about 2 minutes. Reserve the remaining paste for another dish. (2 minutes)
4. Add the chicken in a single layer. Stir-fry until it is browned in places, opaque throughout and reaches 74°C / 165°F at its thickest point, about 5 to 6 minutes. (6 minutes)
5. Add the fish sauce, palm sugar and chillies. Toss for about 1 minute, until the sugar has dissolved and the chicken is evenly glazed. (1 minutes)
6. Take the pan off the heat. Fold in the holy basil and onion just until the leaves wilt, then stir through two-thirds of the peanuts. Scatter over the remaining peanuts and serve immediately with steamed rice. (1 minutes)