Samlar Machu Kreung – Cambodian Sour Stew
1. Heat 1 tbsp vegetable oil in a large pot over medium-high heat until it shimmers, about 1 minute. 2. Add 1 lb boneless, skinless chicken thighs to the pot and cook until browned on all sides…
- Prep
- 23 min
- Cook
- 53 min
- Total
- 1 hr 16 min
- Servings
- 4
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Heat 1 tbsp vegetable oil in
Heat 1 tbsp vegetable oil in a large pot over medium-high heat until it shimmers, about 1 minute.
Add 1 lb boneless, skinless chicken
Add 1 lb boneless, skinless chicken thighs to the pot and cook until browned on all sides, approximately 5-7 minutes, stirring occasionally to prevent sticking.
Pour 4 cups water into the
Pour 4 cups water into the pot and bring to a boil, then reduce heat to a simmer.
Stir in 2 tbsp tamarind paste
Stir in 2 tbsp tamarind paste, 1 tbsp fish sauce, and 1 tsp sugar until fully dissolved, about 1 minute.
Add 1 stalk lemongrass and 2
Add 1 stalk lemongrass and 2 kaffir lime leaves to the pot, then cover and simmer for 10 minutes to infuse the broth with flavor.
Tip: Bruising the lemongrass before adding
Tip: Bruising the lemongrass before adding helps release its essential oils for a more aromatic stew.
Add 1 cup pineapple chunks, 1
Add 1 cup pineapple chunks, 1 cup cherry tomatoes, and 1 cup green beans to the pot, stirring gently to combine.
Simmer uncovered for 10-12 minutes, or
Simmer uncovered for 10-12 minutes, or until the green beans are tender but still crisp and the tomatoes start to soften.
Tip: Avoid overcooking the vegetables to
Tip: Avoid overcooking the vegetables to maintain their vibrant color and texture in the final dish.
Stir in 1 Thai chili and
Stir in 1 Thai chili and simmer for an additional 2 minutes to incorporate the heat.
Tip: Taste the broth and adjust
Tip: Taste the broth and adjust with extra tamarind paste or fish sauce if desired, but do so gradually to avoid overpowering the balance.
Remove the pot from heat and
Remove the pot from heat and discard the lemongrass and kaffir lime leaves before serving.
Present the stew hot in bowls
Present the stew hot in bowls, optionally garnished with fresh herbs like cilantro.
Recipe data from TheMealDB (themealdb.com) · Original source
Read it through first
Skim all 13 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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