Samlar Machu Kreung – Cambodian Sour Stew

Prepare

1. 🥄Heat 1 tbsp vegetable oil in a large pot over medium-high heat until it shimmers, about 1 minute.

Cook

1. 🔥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.
2. 🧂Pour 4 cups water into the pot and bring to a boil, then reduce heat to a simmer.

Steps

1. 🧂Stir in 2 tbsp tamarind paste, 1 tbsp fish sauce, and 1 tsp sugar until fully dissolved, about 1 minute.

Cook

1. 🍳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.

Steps

1. 🫇Tip: Bruising the lemongrass before adding helps release its essential oils for a more aromatic stew.

Prepare

1. 🍽️Add 1 cup pineapple chunks, 1 cup cherry tomatoes, and 1 cup green beans to the pot, stirring gently to combine.

Cook

1. 🌿Simmer uncovered for 10-12 minutes, or until the green beans are tender but still crisp and the tomatoes start to soften.
2. ✨Tip: Avoid overcooking the vegetables to maintain their vibrant color and texture in the final dish.
3. 🥄Stir in 1 Thai chili and simmer for an additional 2 minutes to incorporate the heat.

Steps

1. ✨Tip: Taste the broth and adjust with extra tamarind paste or fish sauce if desired, but do so gradually to avoid overpowering the balance.
2. 🥄Remove the pot from heat and discard the lemongrass and kaffir lime leaves before serving.

Serve

1. 🥄Present the stew hot in bowls, optionally garnished with fresh herbs like cilantro.