This versatile Cambodian spice mix can be stored in the fridge or freezer so it's always ready when you want to whip up a delicious soup, curry or stir-fry. Here it is teamed with chicken and vegetables for a quick and easy meal.
- 1 lemongrass stalk, finely chopped
- 2 small garlic cloves, finely chopped
- ½ tsp ground turmeric
- ½ tsp ground galangal
- ½ tsp chicken stock powder
- cooking oil
- 500 g chicken breast fillet, chopped
- ½ tsp sugar
- 1 tsp fish sauce
- 2 kaffir lime leaves
- ½ red capsicum, roughly chopped
- ½ green capsicum, roughly chopped
- 2 celery stalks, roughly chopped
- rice, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Combine lemongrass, garlic, turmeric, galangal and chicken stock powder. Cook in a dry frying pan over medium heat for 5 minutes, or until fragrant. Remove from pan.
- In same pan, heat a little cooking oil. Cook chicken, stirring, for 5–10 minutes, or until lightly browned.
- Add spice mixture, sugar, fish sauce and lime leaves. Season with salt and add a little water. Stir and simmer until water cooks away and spices attach to chicken.
- Add capsicum and celery. Cook, stirring, for 3–5 minutes, or until vegetables are softened. Serve with rice.