Samlar Machu Kreung – Cambodian Sour Stew
Method
- 1
1. Heat 1 tbsp vegetable oil in a large pot over medium-high heat until it shimmers, about 1 minute.
- 2
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
3. Pour 4 cups water into the pot and bring to a boil, then reduce heat to a simmer.
- 4
4. Stir in 2 tbsp tamarind paste, 1 tbsp fish sauce, and 1 tsp sugar until fully dissolved, about 1 minute.
- 5
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
6. Tip: Bruising the lemongrass before adding helps release its essential oils for a more aromatic stew.
- 7
7. Add 1 cup pineapple chunks, 1 cup cherry tomatoes, and 1 cup green beans to the pot, stirring gently to combine.
- 8
8. Simmer uncovered for 10-12 minutes, or until the green beans are tender but still crisp and the tomatoes start to soften.
- 9
9. Tip: Avoid overcooking the vegetables to maintain their vibrant color and texture in the final dish.
- 10
10. Stir in 1 Thai chili and simmer for an additional 2 minutes to incorporate the heat.
- 11
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
12. Remove the pot from heat and discard the lemongrass and kaffir lime leaves before serving.
- 13
13. Present the stew hot in bowls, optionally garnished with fresh herbs like cilantro.
