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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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
Product Rating (3):
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!
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Wall of Fame - Cambodian Saraman Beef with Kampot Pepper Sauce