Nutty Cambodian Saraman Curry with Peanuts
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
For the Curry Base
For the Curry Paste
For the Coconut Sauce
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.
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.
Plating & Serving
Nutty Cambodian Saraman Curry with Peanuts
Nutty Cambodian Saraman Curry with Peanuts
Plating & Serving
Serve the curry steaming hot in a deep bowl, garnished with fresh herbs and accompanied by steamed jasmine rice.