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Samlar Kari

Samlar Kari
Cambodia
⏱ — min. Serves: —

Ingredients

  • For the Curry:
  • 500 g chicken (or beef), cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 thumb-sized piece of ginger, minced
  • 1 tablespoon curry powder
  • 1 tablespoon turmeric powder
  • 1 tablespoon fish sauce
  • 1 tablespoon palm sugar or brown sugar
  • 2-3 large potatoes, peeled and cut into chunks
  • 1 cup carrots, sliced
  • 1 cup coconut milk
  • 2 cups chicken or beef broth
  • 1 cup green beans, chopped
  • 1 large tomato, chopped
  • 1 tablespoon tamarind paste (optional)
  • Fresh cilantro, chopped (for garnish)
  • For the Marinade:
  • 1 tablespoon curry powder
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar

Instructions

Marinate the Meat

In a bowl, combine the curry powder, soy sauce, fish sauce, and sugar.

Add the chicken (or beef) pieces and mix well to coat. Let it marinate for at least 30 minutes, or overnight in the refrigerator for better flavor.

Prepare the Curry

Heat vegetable oil in a large pot or Dutch oven over medium heat.

Add the chopped onion and cook until softened, about 3-4 minutes.

Stir in the minced garlic and ginger, and cook for another 2 minutes until fragrant.

Add the marinated meat and cook until browned on all sides.

Sprinkle in the curry powder and turmeric powder, and cook for 1-2 minutes, stirring constantly.

Pour in the coconut milk and chicken or beef broth. Bring to a simmer.

Add the potatoes, carrots, and green beans. Stir well and let the curry simmer for about 20-25 minutes, or until the meat and vegetables are tender.

Stir in the chopped tomato and tamarind paste (if using). Adjust seasoning with additional fish sauce or sugar if needed.

Serve

Garnish with fresh chopped cilantro.

Enjoy your meal!