Samlar Machu Kreung – Cambodian Sour Stew

Category : Chicken

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Samlar Machu Kreung – Cambodian Sour Stew

Recipes :

1 lb Chicken Thighs

1 tablespoon Vegetable Oil

4 cups Water

2 tablespoons Tamarind Paste

1 tablespoon Fish Sauce

1 tsp Sugar

1 tsp Pineapple Chunks

1 cup Pineapple Chunks

1 cup Green Beans

1 Stalk Lemongrass

2 Kaffir Lime Leaves

1 sliced Chilli

Instructions :

  • 1. Heat 1 tbsp vegetable oil in a large pot over medium-high heat until it shimmers, about 1 minute.
  • 2. Add 1 lb boneless, skinless chicken thighs to the pot and cook until browned on all sides, approximately 5-7 minutes, stirring occasionally to prevent sticking.
  • 3. Pour 4 cups water into the pot and bring to a boil, then reduce heat to a simmer.
  • 4. Stir in 2 tbsp tamarind paste, 1 tbsp fish sauce, and 1 tsp sugar until fully dissolved, about 1 minute.
  • 5. Add 1 stalk lemongrass and 2 kaffir lime leaves to the pot, then cover and simmer for 10 minutes to infuse the broth with flavor.
  • 6. Tip: Bruising the lemongrass before adding helps release its essential oils for a more aromatic stew.
  • 7. Add 1 cup pineapple chunks, 1 cup cherry tomatoes, and 1 cup green beans to the pot, stirring gently to combine.
  • 8. Simmer uncovered for 10-12 minutes, or until the green beans are tender but still crisp and the tomatoes start to soften.
  • 9. Tip: Avoid overcooking the vegetables to maintain their vibrant color and texture in the final dish.
  • 10. Stir in 1 Thai chili and simmer for an additional 2 minutes to incorporate the heat.
  • 11. Tip: Taste the broth and adjust with extra tamarind paste or fish sauce if desired, but do so gradually to avoid overpowering the balance.
  • 12. Remove the pot from heat and discard the lemongrass and kaffir lime leaves before serving.
  • 13. Present the stew hot in bowls, optionally garnished with fresh herbs like cilantro.

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