Chicken and Lemongrass, Cambodian Style

Ingredients (4 Serves):
- 400g chicken thigh or breast fillet, sliced
- 4 tbsp Lemongrass paste, Cambodian style*
- 1 medium green capsicum, sliced
- 1 medium onion, cut into wedges
- 1 tbsp chili flake/powder (optional)
- 2 tbsp garlic, finely chopped
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 2 tbsp fish sauce
- 1 tbsp cooking oil
- 5 tbsp peanut, crushed
- Rice to serve

Preparation:
- Heat oil in a saucepan, fry garlic until golden brown.
- Add lemongrass paste, chili flakes, stir well and enjoy the smell :)
- Add chicken and the sauces, and stir until the meat is well cooked
- Add capsicum and onion, combine well and add peanut.
- Serve with rice

Note:
* Please see Lemongrass paste recipe

Cambodian Lemongrass Paste

Lemon Grass paste is very common and popular in most of Cambodian recipes. This is a combination of different roots and the lemongrass. The paste can be combined and cooked in a variety of foods ranging from grilled, stir-fried to Samlor (curry like).

Ingredients:
250g lemongrass, sliced (stems [and leaves])
1/5 cup tumeric, sliced
2/5 cup galangal, sliced
10 kaffir lime leaves
5 to 10 garlic cloves, peeled and slightly chopped

Preparation:
Blend them all together and that's it :-)
It can be served a few times. Freeze the paste for longer use.

Tips: Some Cambodians prefer to use only the stems of lemongrass, but I also use its leaves because of its distinctive aroma.