Cambodian Saraman Beef with Kampot Pepper Sauce - BBE 05/23
This complex Cambodian curry is similar to a Thai massaman curry - rich and dark with lots of aromatic spices. The origin of the recipe is the same - Muslim traders travelled to the region, bringing dried spices from India that were then mixed with fresh local ingredients such as lemongrass and kaffir lime to make the dish. It’s served here with a fantastic Kampot pepper sauce to add extra zing and heat.
| Description | This complex Cambodian curry is similar to a Thai massaman curry - rich and dark with lots of aromatic spices. The origin of the recipe is the same - Muslim traders travelled to the region, bringing dried spices from India that were then mixed with fresh local ingredients such as lemongrass and kaffir lime to make the dish. It’s served here with a fantastic Kampot pepper sauce to add extra zing and heat. |
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| Spices Included | Kampot Pepper: black Kampot pepper May contain traces of celery, mustard and sesame |
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Product Rating (5):
Such an unusual but amazing combination of flavours. We absolutely loved it (and I just ordered 3 more!) The pepper sauce when tasted on it's own is a tangy shock...but once added to the meal it takes it to a higher level. Once 'lockdown' is over we will be feeding this to our friends.
Wow this was amazing we loved the flavours. The fragrance and taste was really different and the Kampot Pepper sauce really brought out the flavour. It doesn’t look the most attractive dish but the flavours were excellent. Another curry from another part of the world ticked off the list!
It's great to hear that this recipe encouraged you to try some new flavours from a different part of the world! Happy spicing!
4/5/22 - nice spicy dish and left overs made great curry butty!
A Cambodian curry butty sounds incredible, we'll have to try it ourselves!
We have made many, many dishes from The Spicery books but this has to be my favourite. Next level delicious! Such complex, rich flavours. Thank you
Thanks for your lovely feedback, Danielle, we're so happy to hear that this complex, aromatic Cambodian curry has stood out as a particular star for you!
Bit late to the party here and obviously some way past the BBE date! However, just cooked this and finished it for 6 hours in a slow cooker instead of the specified time on the stove top. Oh my, what a deeply rich and flavoursome dish this evolves to become. The Kampot pepper sauce is a great accompaniment also. Just realised I forgot to to add the peanuts, I still have half in the freezer, will have to try and remember to add them next time.
Our BBE dates are just an indication of when the spices are at their freshest - they'll still be totally fine to use (and as you've demonstrated, still very fragrant and flavourful!) way after this date. We're so pleased to hear how much you loved this curry, and we hope you love it just as much - if not more - with the addition of the peanuts!
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Hopefully it won't be long until you're impressing your friends with this! Happy spicing!