Cambodian Beef Curry

Posted byChef ChannyPosted inAuthentic CambodianTags:

“This is my favorite curry to have with rice. It is a thick curry that has similar texture as in gumbo. Best served over a plate of green leafy veggies. Tastes even better the next day, perfect for meal prep.”
– Chef Channy

Angkor Beef Curry (Kary Koag Sach Ko)
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Prep Time: 20 minutes
Cook Time: 20 minutes
Author: Chef Channy

Ingredients

  • 2 tbsp Avocado Oil
  • 2 pounds Chuck roast* 2" cubes
  • 1.5 cups Onion cut into ½” pieces
  • 2 cups Carrot cut into ½" pieces
  • 1¼ cup Chicken broth
  • 6.5 ounces Angkor Red Curry Paste
  • 1 tbsp Fish sauce
  • 3 fl oz Coconut cream
  • 2 fruit Fresno Chili sliced ⅛" cross-section
  • 2 tbsp Avocado Oil
  • 2 pounds Chinese broccoli* remove stems and cut leaves into bite size

Instructions

  • Brown Beef: Add oil to medium pot over low heat. Add beef stir occasionally until beef is brown. Remove beef and set aside
  • Make Base: Add onions and carrots. Saute until onions become translucent. Add Chicken Broth, Angkor Red Curry Paste and fish sauce. Mix well.
  • Simmer: Add the beef. Mix well. Bring to boil. Cover and simmer until beef is tender, about 1-1.5 hours
  • Add Cream: Add coconut cream, bring to soft boil. Stir in Fresno Chile and turn off the heat. Salt to taste.
  • Add oil to a large wok over medium-high heat. When the oil is hot add the Chinese Broccoli leaves. Stir to cook evenly
  • Place the sauteed Chinese Broccoli on a large serving plate, top with the Beef Curry. Garnish with thinly sliced Fresno chili

Notes

* Substitute:
  • Chinese broccoli can be substituted with 4 ounces of baby spinach without needing to saute.
  • Chicken is an alternative for beef. However chicken thigh with bone-in and skin-on is the best. Cooking time will need to be adjusted to ensure the chicken is not overcooked 
Angkor Beef Curry is not the same as Saraman Curry that you may find in some of Khmer cooking.  However, they are similar in the sense that they are both made with beef and less broth. The main differences between Angkor Beef Curry and Saraman curry are: Saraman curry has peanut, uses more curry powder in their paste, and contain potato.  
Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!

Published by Chef Channy

Chef Channy is a survivor of the Khmer Rouge genocide in Cambodia. Chef was formally trained as an engineer and worked in Aerospace industry building jet fighters, and in Biotech industry building instruments that assist oncologist diagnoses and treats cancer patients. Additionally, Chef published her award winning memoir ShortHairDetention.com; and created a non-profit organization to support educators with teaching about Cambodian Genocide: CambodianGenocideResourceCenter.org. Currently, Chef spends most of her time perfecting Cambodian recipes for her food manufacturing company AngkorFood.com and cooking at her restaurant AngkorChef.com in downtown San Jose.

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