Fresh Curry Leaf & Lemongrass – Stir Fry

Curry leaf & lemongrass stir-fry

A distinctive and delicious dish with authentic Cambodian flavors, fresh curry leaf and Lemongrass stir fry can be a main course or side dish!

Curry leaves and Lemongrass paste produce an absolutely delicious flavor commonly found in Cambodian Somlaw Machu Kreung soup. Incorporating the unique curry leaf flavor in a meat dish adds another dimension for all foodies to enjoy. Perfect served with steamed rice, or as appetizer.


  • 3 Tablespoons Cooking Oil
  • ½ Cups Fresh Curry Leaves
  • 1 Pound Skirt Steak – Thinly Sliced
  • 3 Ounces Apsara Foods Lemongrass Paste
  • 3 Fresno Chili – Deseeded & Julienned
  • ⅛ Cups Roasted Peanuts – Crushed

Roast Curry Leaves in cooking oil on medium heat. Increase the heat to Med-High, add beef and saute until slightly brown. Add Lemongrass Paste continue cooking until dry and meat is golden. Turn off heat, toss in Peanuts, and Fresno Chili.

Ingredients prepared


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