Samlar Machu Kreung – Cambodian Sour Stew

Chicken · world favourite.

Ingredients

• 1 lb Chicken Thighs
• 1 tablespoon Vegetable Oil
• 4 cups Water
• 2 tablespoons Tamarind Paste
• 1 tablespoon Fish Sauce
• 1 tsp Sugar
• 1 cup Pineapple Chunks
• 1 cup Cherry Tomatoes
• 1 cup Green Beans
• 1 Stalk Lemongrass
• 2 Kaffir Lime Leaves
• 1 sliced Chilli

Method

1. Heat the pan — Heat 1 tbsp vegetable oil in a large pot over medium-high heat until it shimmers, about 1 minute.
2. Stir — 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.
3. Bring to a boil — Pour 4 cups water into the pot and bring to a boil, then reduce heat to a simmer.
4. Stir — Stir in 2 tbsp tamarind paste, 1 tbsp fish sauce, and 1 tsp sugar until fully dissolved, about 1 minute.
5. Simmer — 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.
6. Add ingredients — Tip: Bruising the lemongrass before adding helps release its essential oils for a more aromatic stew.
7. Stir — Add 1 cup pineapple chunks, 1 cup cherry tomatoes, and 1 cup green beans to the pot, stirring gently to combine.
8. Simmer — Simmer uncovered for 10-12 minutes, or until the green beans are tender but still crisp and the tomatoes start to soften.
9. Continue cooking — Tip: Avoid overcooking the vegetables to maintain their vibrant color and texture in the final dish.
10. Simmer — Stir in 1 Thai chili and simmer for an additional 2 minutes to incorporate the heat.
11. Continue cooking — Tip: Taste the broth and adjust with extra tamarind paste or fish sauce if desired, but do so gradually to avoid overpowering the balance.
12. Heat the pan — Remove the pot from heat and discard the lemongrass and kaffir lime leaves before serving.

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