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Cambodian Saraman Beef with Kampot Pepper Sauce
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.
Recipe
15 mins
1 hr 50 mins
3/5
4
Medium Effort
Beef
Dietary
Gluten Free
Dairy Free
Taste Profile
Rich
Origin
Thai
Cambodia
Kampot Pepper: black Kampot pepper
Ground Spices: tamarind (tamarind and cornstarch), nutmeg, galangal, coriander, cumin, turmeric, star anise, lemongrass, kaffir lime leaf
Whole Spices: long chilli, cassia, star anise, black cardamon
May contain traces of celery, mustard and sesame
- 800g diced beef
- Fresh ginger
- 150g shallots or 1 medium red onion
- 3 cloves of garlic
- 1 lime
- 400ml full fat coconut milk
- 50g peanuts
- 2 tbsp fish or soy sauce (any type)
- 30g sugar
- Greens to serve (optional)
- Rice to serve
- Large lidded pan
- Blender
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