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Saraman Beef with Kampot Pepper Sauce

£8.67
Sorry this item is currently out of stock
SKU
2-spicebox-fncd0323
Sorry this item is currently out of stock
This Cambodian curry is similar to a Thai massaman curry - rich, dark and complex with lots of aromatic spices. The origin of the recipe is the same: Muslim traders travelled to the region and brought dried spices from India with them that were then mixed with the fresh local ingredients (ginger, lemongrass, lime leaves, etc) to make the dish. It’s served here with a fantastic Kampot pepper sauce to add extra zing and heat. Also on the side, we’ve got some prawn fritters known as num pa kon chien with a sweet, fiery chilli and garlic sauce to dip them in, and a fresh green mango salad.
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This Cambodian curry is similar to a Thai massaman curry - rich, dark and complex with lots of aromatic spices. The origin of the recipe is the same: Muslim traders travelled to the region and brought dried spices from India with them that were then mixed with the fresh local ingredients (ginger, lemongrass, lime leaves, etc) to make the dish. It’s served here with a fantastic Kampot pepper sauce to add extra zing and heat. Also on the side, we’ve got some prawn fritters known as num pa kon chien with a sweet, fiery chilli and garlic sauce to dip them in, and a fresh green mango salad.
Heat Rating: 3/5
Prep time: 35 mins
Cooking Time: 1 hr 50 mins
More Information
DescriptionThis Cambodian curry is similar to a Thai massaman curry - rich, dark and complex with lots of aromatic spices. The origin of the recipe is the same: Muslim traders travelled to the region and brought dried spices from India with them that were then mixed with the fresh local ingredients (ginger, lemongrass, lime leaves, etc) to make the dish. It’s served here with a fantastic Kampot pepper sauce to add extra zing and heat. Also on the side, we’ve got some prawn fritters known as num pa kon chien with a sweet, fiery chilli and garlic sauce to dip them in, and a fresh green mango salad.
Spices Included

Chilli Sauce Spices: chilli, red bell pepper, garlic
Kroeung Spices: tamarind (tamarind and cornstarch), nutmeg, galangal, coriander, cumin, turmeric, star anise, lemongrass, kaffir lime leaf
Whole Spices: long chilli, cassia, star anise
Pepper Sauce Blend: black Kampot pepper
Salad Spices: amchur, garlic, guajillo chilli, coriander leaf, galangal
Sesame Seeds: black SESAME, white SESAME
Prawn Fritter Spices: chives, black pepper, ginger, garlic

May contain CELERY and MUSTARD. Allergens are listed in CAPITALS

Shopping List
  • 800g diced beef
  • 100g shelled prawns (raw ones are best)
  • Fresh ginger
  • 200g shallots or 1 large red onion
  • 6 cloves of garlic
  • 250g pak choi, choy sum or spinach
  • 1 medium unripe mango (or 200g ready-prepared)
  • 25g bunch of coriander (including the stalks)
  • 2 limes
  • 400ml full fat coconut milk
  • 50g peanuts (roasted and salted are fine)
  • 60ml fish or soy sauce or gluten-free alternative
  • 110g sugar
  • 60g self-raising flour or use rice flour with ½ tsp baking powder added
  • Rice to serve
  • Oil for frying (sunflower or vegetable oil is best)

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Saraman Beef with Kampot Pepper Sauce

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