Name: Cha Kreung Satch Moan
Prep time: 35 min
Cook time: 20 min
Yield: 4
Cuisine: Southeast Asia
Ingredients: 65 g / 2.3 oz lemongrass, bottom 4 to 5 inches only, outer leaves discarded, sliced into thin rounds; 35 g / 1.2 oz galangal, peeled and sliced into thin rounds; 25 g / 0.9 oz fresh turmeric, peeled and sliced into thin rounds; 6 g / 0.2 oz makrut lime leaves, preferably fresh, sliced very thinly crosswise; 25 g / 0.9 oz shallot, peeled and sliced into thin rounds; 25 g / 0.9 oz garlic cloves, peeled; 12 g / 0.4 oz holy basil leaves, very tightly packed; 120 ml / 4 fl oz vegetable oil, divided; 900 g / 2 lb boneless, skinless chicken breast, cut crosswise into 1/2-inch-thick slices; 35 g / 1.2 oz fermented mudfish, cut in half (optional); 10 ml / 2 tsp Asian fish sauce, divided; 2.5 g / 1/2 tsp granulated sugar, divided; 6 g / 1/2 cube chicken bouillon, crumbled to a powdery consistency, divided; 40 g / 1.4 oz holy basil leaves, very tightly packed, divided; 150 g / 5.3 oz jalapeno peppers, stemmed, halved, seeded, and cut on a bias into 3/4-inch strips, divided; 3 g / 1/2 tsp kosher salt, or to taste; 300 g / 10.6 oz steamed white rice, for serving

Cha Kreung Satch Moan

Cambodian Chicken With Herb Paste, Khmer Lemongrass Chicken

The essentials, at a glance

Southeast Asia Main Course Dairy-FreeGluten-FreeHigh-Protein

Cha Kreung Satch Moan is a classic Cambodian stir-fry featuring chicken coated in a fragrant paste of lemongrass, galangal, and turmeric. The dish delivers a vibrant, aromatic profile with subtle heat from fresh chillies and a deep savoury base. It represents the essential Khmer technique of pounding fresh aromatics into a coarse paste known as kreung.

ProteinProtein 50.0g

FatFat 35.0g

CarbsCarbs 20.0g

Above values do not change with any serving size changes you make below

Pounding Aromatics: Cambodian Chicken with Soul

Andrew T. 3 Mar 2026

From the Blog

All Contributions

Cha Kreung Satch Moan · Andrew T.

Pounding aromatics in a granite mortar transforms tough lemongrass and fibrous galangal into a fragrant paste that carries the soul of Cambodian cooking. This rhythmic technique, not unlike grinding spices for a Nigerian pepper soup or pounding fufu, requires patience but rewards you with layers of flavour no blender can replicate.

The Heart of the Dish

As the kreung paste hits the hot wok, your kitchen fills with an intoxicating blend of citrusy lemongrass, earthy turmeric, and peppery galangal. The chicken slices, cut precisely half an inch thick, absorb these aromatics while maintaining their juiciness. I love how the holy basil wilts into the sauce at the last moment, adding a peppery sweetness that balances the fermented fish depth.

Serve this vibrant stir-fry immediately with steaming jasmine rice. The crisp jalapeño strips provide a fresh counterpoint to the rich, herb-coated chicken. It is a beautiful reminder that across continents, from Lagos to Phnom Penh, we share this language of mortar and pestle, of building flavour through patience and care.