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.
1 hr 50 mins
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
150g shallots or 1 medium red onion
3 cloves of garlic
400ml full fat coconut milk
2 tbsp fish or soy sauce (any type)
Greens to serve (optional)
Rice to serve
Large lidded pan
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