Cambodian
Saraman Curry
“A rich, spiced curry where tender beef luxuriates in coconut milk, peanut, and a symphony of aromatic spices.”
Hard3 hours
Where it comes from
Saraman Curry hails from the royal kitchens of Angkor, infusing Indian influences with Khmer tastes, weaving a tapestry of slow-cooked indulgence.
On the Palate
What goes into it
Proteins
Fruits
Herbs & Spices
Grains & Staples
Dairy & Fats
Sauces & Condiments
How it's made
- 1
Marinate beef with lemongrass, galangal, and kaffir lime leaf.
- 2
In a pot, heat coconut milk and stir in the marinated beef.
- 3
Add cinnamon, star anise, and palm sugar, allowing them to infuse.
- 4
Stir in ground peanuts and tamarind paste, simmering slowly.
- 5
Adjust seasoning with salt and sugar, ensuring a thick, creamy consistency.
