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.






Skill level

Average: 4.5 (1 vote)


  • 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

Cook's notes

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.


  1. 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.
  2. In same pan, heat a little cooking oil. Cook chicken, stirring, for 5–10 minutes, or until lightly browned.
  3. 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.
  4. Add capsicum and celery. Cook, stirring, for 3–5 minutes, or until vegetables are softened. Serve with rice.


This recipe is from Lee Chan's World Food Tour on SBS Food (Channel 33). Stream episodes via SBS On Demand.