Main Course · Dinner · Asian ·

Nutty Cambodian Saraman Curry with Peanuts

Name: Nutty Cambodian Saraman Curry with Peanuts
Prep time: 50 min
Cook time: 150 min
Total time: 200 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 500g beef chunks, cut into bite-sized pieces; 3 tbsp soy sauce; 2 tbsp fish sauce; 1 tbsp palm sugar, grated; 1 tsp turmeric powder; 2 tbsp vegetable oil; 1 large onion, finely chopped; 5 cloves garlic, minced; 1 thumb-sized piece of ginger, grated; 2 lemongrass stalks, bruised; 1 tbsp ground coriander; 1 tsp ground cumin; 1 tsp paprika; 1/2 tsp ground cinnamon; 100g roasted peanuts, finely ground; 2 kaffir lime leaves, torn into small pieces; 400ml coconut milk; 200ml beef stock; 2 tbsp tamarind paste; Salt, to taste

This traditional Cambodian curry blends spices and peanuts with tender beef, creating a dish bursting with flavor and complexity.

4.2(828 reviews)

·By Ethan Brooks·September 21, 2025

Nutty Cambodian Saraman Curry with Peanuts — Main Course served and photographed from above

Prep

50 min

Cook

2 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Marinade

For the Curry Base

For the Curry Paste

For the Coconut Sauce

Nutrition

Per serving

Calories: 748 kcal
Protein: 37 g
Carbs: 21.75 g
Fat: 58.75 g
Fiber: 4.5 g

Whole recipe

Total

Calories: 2991 kcal
Protein: 148 g
Carbs: 87 g
Fat: 235 g
Fiber: 18 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
500g beef chunks cut into bite-sized pieces	1350	110	0	100	0
3 tbsp soy sauce	30	3	3	0	0
2 tbsp fish sauce	10	1	1	0	0
1 tbsp palm sugar grated	60	0	16	0	0
1 tsp turmeric powder	8	0	1	0	1
2 tbsp vegetable oil	240	0	0	28	0
1 large onion finely chopped	60	1	14	0	3
5 cloves garlic minced	25	1	6	0	1
1 thumb-sized piece of ginger grated	5	0	1	0	0
2 lemongrass stalks bruised	5	0	1	0	0
1 tbsp ground coriander	10	1	2	0	1
1 tsp ground cumin	8	0	1	0	0
1 tsp paprika	6	0	1	0	0
1/2 tsp ground cinnamon	3	0	1	0	1
100g roasted peanuts finely ground	570	25	17	49	11
2 kaffir lime leaves torn into small pieces	1	0	0	0	0
400ml coconut milk	550	4	14	57	0
200ml beef stock	20	2	0	1	0
2 tbsp tamarind paste	40	0	9	0	1
Salt to taste	0	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Beef

1
Combine Ingredients
Combine beef chunks with soy sauce, fish sauce, palm sugar, and turmeric powder in a bowl.
2
Marinate
Mix well and let marinate in the refrigerator for at least 1 hour or overnight for best results.
3
Rest
Remove from fridge 30 minutes before cooking.

Preparing the Curry Base

1
Heat Oil
Heat vegetable oil in a large pot over medium heat.
2
Sauté Aromatics
Add onions, garlic, ginger, and lemongrass, sauté until fragrant and onions are translucent—about 10 minutes.
Tip: ⚠ Do not burn the garlic as it can create a bitter taste. 💡 Use fresh lemongrass if possible for an authentic flavor.
3
Remove Lemongrass
Remove lemongrass stalks once the aroma is released.

How to Make Nutty Cambodian Saraman Curry with Peanuts

Total time: 3 h 20 min · Yields 4 servings

1
Cooking the Beef
Sear the marinated beef chunks in the pot until browned on all sides.
2
Simmering the Curry
Add curry paste ingredients to the pot and continue to cook, stirring frequently until aromatic.
3
Finishing with Coconut Sauce
Stir in coconut milk, beef stock, and tamarind paste. Adjust seasoning with salt to taste and simmer for 1.5 hours until the beef is tender.