Cha Kroeung Pailin (Cambodian Lemongrass Chicken)

This lemongrass chicken curry takes you on a trip to the border of Cambodia and Thailand, for a fusion of cultures in a spicy, aromatic dish.

Traveling in Asia

I'll never forget the first time I crossed a border by land in Asia.

Yes, I was a bit anxious, secretly praying to get a friendly officer at the passport control.

Yet regardless, and most importantly, I discovered that border areas can be a fascinating opportunity to learn about cultural interaction and its delicious culinary consequences.

In July 2023, I decided to cross the border from Thailand to Cambodia by land.

The Thai border town, Aranyaprathet, initially seemed to be a typical Thai industrial town. However, as I was approaching the border, I began to notice street food vendors selling peculiar foods that I'd never seen before.

Following the wonderful aromas, I quickly arrived at a typical border market, selling a unique blend of Thai and Cambodian dishes, vegetables, and other goods.

Since then, I have passed by quite a few border towns with fascinating culinary areas, offering unique dishes that combine flavors from different cultures and cuisines.

Pailin, Cambodia

Today's dish comes from Pailin, Cambodia, the country's most western province. It's known for its scenic views of mountains and plantations.

It is said that some of Cambodia's finest spices and coffee beans are grown in Pailin, in the area known as "The Cardamom Mountains".

Besides its stunning nature, Pailin has a rich history.

In the past, due to its natural resources, the province has been fought over between local Thai and Khmer kingdoms. It has known the migration of various ethnic groups, enriching the province's cultural sphere.

The biggest ethnic minority to reside in Pailin today is the Kola people, originating from Shan State, Myanmar.

On my trip to Pailin, I was lucky enough to witness the Kolas' unique culture, warm hospitality, and delicious cuisine.

Cha kroeung satch moan trabsruoy (chicken with eggplant)

Cha Kroeung Satch Moan Trabsruoy is one of those dishes that you never get tired of.

The name simply means "stir-fried curry paste with chicken and Thai eggplant", yet its rich and surprising flavors are a lot more than that.

Cha kroeung is a category of Cambodian dishes that are based on a stir-fried paste, called kroeung.

Kroeung pastes typically consist of aromatics such as lemongrass, turmeric, kaffir lime, and galangal. Recipes differ by region, ethnicity, and even social status (royal Khmer cuisine adds more expensive spices to the Kroeung, for instance).

How to make cha kroeung, lemongrass chicken

When preparing cha kroeung, the paste is first stir-fried in oil or a bit of coconut milk. This releases its aroma.

Then, some type of meat is added, along with additional aromatics and vegetables.

They consider it a "dry dish", as the sauce is thick and sticks to the meat. Yet some versions may include more or less sauce.

Regional variations on this Cambodian lemongrass chicken

Cha kroeung satch moan trabsruoy is a regional specialty of Western Cambodia. Kola and Khmer locals alike love the flavors. It differs from other regional Cambodian curries in three main criteria:

1. The dish is richer in oil and/or coconut milk. You can easily identify it by the thin layer of aromatic oil coating the whole dish, making it even more appealing and complex in flavor.
2. The kroeung used in this recipe is spicier than most Khmer kroeungs.
3. The generous portion of Thai eggplants in the dish is unusual in Cambodia's cuisine. Rather, they typically add eggplant to village-style soups and relishes for grilled meat, not to stir-fried dishes.

Surprisingly enough, while some of the dish's characteristics are somewhat foreign to Cambodian cuisine (especially among the country's Khmer majority), Burmese cuisine and Thai cuisine are well known for their thick, spicy, and oily curries and the use of vegetables such as Thai eggplants and holy basil leaves in similar dishes.

Besides the addictive creaminess of the sauce, the crunchiness of the Thai eggplants, and the spiciness of the kroeung, what I love the most about this Pailin delicacy is its uniqueness.

Due to Pailin's geography, history, and cultural diversity, a unique and flavorful dish was born. It is truly one of a kind.

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Yield: 3-4 servings

Cha Kroeung Pailin (Cambodian Lemongrass Chicken)

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This lemongrass chicken curry takes you on a trip to the border of Cambodia and Thailand, for a fusion of cultures in a spicy, aromatic dish.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

For the kroeung (lemongrass paste)

• 10 dried medium red chilies - soaked in warm water and chopped
• 4 shallots, chopped
• 8 garlic cloves, peeled and crushed
• 2 lemongrass stalks, chopped (only the thicker, bottom part)
• 2 tablespoon galangal, chopped
• 2 teaspoon fresh turmeric, chopped (or ½ teaspoon turmeric powder)
• 2 teaspoon kaffir lime leaves, chopped (stems removed)

For the curry

• ½ cup coconut milk (or more, if needed)
• 6 chicken wings, cut into bite-size piece (or 500 g [approx. 1 lb] boneless chicken)
• 7-8 Thai eggplants, quartered (stems removed)
• 3 kaffir lime leaves, halved (stems removed)
• 1 tablespoon fish sauce
• 1 teaspoon salt
• 1 teaspoon MSG (optional)
• 1 ½ teaspoon sugar
• 1 cup fresh holy basil leaves (can be substituted with Italian basil)

Instructions

For the kroeung (lemongrass paste)

1. Soak the dried chilies in warm water for 15 minutes, until softened. Chop coarsely.
2. Place all of the ingredients for the lemongrass paste into a food processor (or blender or mortar and grind into a paste. Set aside.

For the curry

1. Heat ½ cup of coconut milk in a wok or a large pot. Once it boils, add ½ cup of kroeung and dissolve it in the coconut milk.
2. Let the ingredients simmer until a layer of oil separates from the paste (add more water, oil, or coconut milk if the paste is too dry).
3. Add the chicken and stir. Add a splash of water and let it cook for about 10 minutes until the chicken is tender and juicy. (It might take less time if using boneless chicken.)
4. Add the eggplants and kafir lime leaves. Stir. Add 1 cup of water.
5. Cook for 5-7 minutes, until the eggplants are cooked but not too soft.
6. Add fish sauce, salt, MSG (if using), and sugar. Stir fry for 1-2 minutes, until the sauce thickens to the desired consistency, coating the chicken and the eggplants.
7. Add the holy basil leaves and stir.
8. Turn off the heat and serve with steamed white rice.

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Nutrition Information:

Yield:

3

Serving Size:

⅓ of recipe
Amount Per Serving: Calories: 771

Oz

Oz is originally from central Israel, and is currently based in Amsterdam. Alongside being a jazz musician, he is a dedicated foodie and a professional chef. He has traveled the world since 2021, exploring some of his favourite cuisines such as Thai, Greek, Moroccan and much more! His favourite way to travel is going to food markets and venues, interacting with the local people and hearing their stories through food. He is inspired by the unbreakable bond between a culture and culinary traditions. By travelling and eating, he enjoys witnessing how food can influence and be influenced by history and cultural exchange.