Nutty Cambodian Saraman Curry with Peanuts

Name: Nutty Cambodian Saraman Curry with Peanuts
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Main Course
Ingredients: 500g beef chunks; 3 tbsp soy sauce; 2 tbsp fish sauce; 1 tbsp palm sugar; 1 tsp turmeric powder; 2 tbsp vegetable oil; 1 large onion; 5 cloves garlic; 1 thumb-sized piece of ginger; 2 lemongrass stalks; 1 tbsp ground coriander; 1 tsp ground cumin; 1 tsp paprika; 1/2 tsp ground cinnamon; 100g roasted peanuts; 2 kaffir lime leaves; 400ml coconut milk; 200ml beef stock; 2 tbsp tamarind paste; Salt

A Rich and Flavorful Southeast Asian Delight

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

2 h 30 min
4
Intermediate

Ingredients

For the Marinade

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

For the Curry Base

2 tbsp vegetable oil

1 large onion

finely chopped

5 cloves garlic

minced

1 thumb-sized piece of ginger

grated

2 lemongrass stalks

bruised

For the Curry Paste

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

For the Coconut Sauce

400ml coconut milk

200ml beef stock

2 tbsp tamarind paste

Salt

to taste

Preparation

Marinating the Beef

Combine Ingredients

Combine beef chunks with soy sauce, fish sauce, palm sugar, and turmeric powder in a bowl.

Marinate

Mix well and let marinate in the refrigerator for at least 1 hour or overnight for best results.

Rest

Remove from fridge 30 minutes before cooking.

Preparing the Curry Base

Heat Oil

Heat vegetable oil in a large pot over medium heat.

Sauté Aromatics

Add onions, garlic, ginger, and lemongrass, sauté until fragrant and onions are translucent—about 10 minutes.

⚠ Do not burn the garlic as it can create a bitter taste. 💡 Use fresh lemongrass if possible for an authentic flavor.

Remove Lemongrass

Remove lemongrass stalks once the aroma is released.

Cooking Process

Cooking the Beef

Sear the marinated beef chunks in the pot until browned on all sides.

⏱ 10 min. 🔥 Medium-high heat.

Simmering the Curry

Add curry paste ingredients to the pot and continue to cook, stirring frequently until aromatic.

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.

⏱ 1.5 h. 🔥 Low heat.

Plating & Serving