Recipe: Cambodian saraman curry
Using boneless beef short ribs, this curry recipe simmers in its juices and flavour to create a delicious meal that can be served with rice or noodles.
To prepare Cambodian saraman curry, start by selecting ingredients such as 1 kg (2.2 lbs) beef short ribs cut into 1-inch cubes, ¼ cup canola oil, 3 makrut lime leaves, and 1 tablespoon palm sugar. Begin cooking by searing the beef in a large pot over medium heat, ensuring not to overcrowd the pot. Once the beef is lightly browned on all sides, add palm sugar to the pot, followed by red curry paste, cashews, cinnamon stick, cloves, star anise, and the makrut lime leaves.
Cook and stir continuously for 1 to 2 minutes until the curry paste becomes highly fragrant and coats the beef. Next, incorporate coconut cream, fish sauce, and the beef broth into the mixture, ensuring to scrape up any browned bits at the bottom of the pot. Stir in kabocha squash and cover partially to cook gently for just over 2 hours, stirring occasionally.
When the beef is fork-tender and the sauce has thickened, adjust seasoning with salt and pepper if needed. Serve the curry hot over jasmine rice or rice noodles.
Written by urgent.news from Global News's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
