Samlar Machu Kreung – Cambodian Sour Stew
A delicious chicken recipe to enjoy at home. 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 thighs to the pot...
Ingredientes
- 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
Instrucciones
- 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 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 pot and bring to a boil, then reduce heat to a simmer.
- 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 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 helps release its essential oils for a more aromatic stew.
- 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 until the green beans are tender but still crisp and the tomatoes start to soften.
- Tip: Avoid overcooking the vegetables to maintain their vibrant color and texture in the final dish.
- Stir in 1 Thai chili and simmer for an additional 2 minutes to incorporate the heat.
- 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 discard the lemongrass and kaffir lime leaves before serving.
- Present the stew hot in bowls, optionally garnished with fresh herbs like cilantro.
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