How to Make Cambodian Chicken and Vegetable Stew Asian Cooking Recipe Cuisine

Cambodia Chicken and Vegetable Stew

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4-6 Servings

2 tbsp peanut oil

4 garlic cloves, halved and crushed

1 oz galangal, peeled and finely sliced

2 chilies

2 bsp kroeung

1 tbsp palm sugar

2 tbsp tuk prahoc or fish sauce

12 chicken thighs

a handful of kaffir lime leaves

2 1/2 cups coconut milk

12 oz pumpkin flesh, seeded and cut into bitesize chunks

1 long Asian eggplants, quartered lengthways and cut into 3.

4 oz long beans, trimmed and cut into 2-inch lengths

3 tomatoes, skinned and quartered, and seeded

a handful morning glory or spinach leaves, washed and trimmed

a small bunch basil leaves

salt and ground black pepper

a small bunch each of fresh cilantro and mint, stalks removed and coarsely chopped

Directions:

Heat the oil in a wok or heavy pan. Add the garlic, galangal and whole chilies and stir fry until fragrant and golden. Stir in the kroeung and sugar until it has dissolved. Add the chicken, tossing it well and stir in the tuk prahoc, kaffir lime leaves and coconut milk. Reduce the heat and simmer for 10 minutes.


Add the pumpkin, eggplant and snake beans and simmer until tender. If you need to add more liquid, stir in a little water. Add the tomatoes and morning glory or spinach and the basil leaves. Cook for a further 2 minutes, then season to taste with salt and pepper. Garnish with coriander and mint and serve hot with rice.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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