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Angkor Beef Curry(Kary Koag Sach Ko)

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.
Prep Time20 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Cambodian, Khmer
Keyword: Beef Curry, Cambodian Curry, Chicken Curry, curry, Khmer Curry, Red Curry, Thick Curry
Author: angkorchef

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
  • 6.5 ounces Angkor Red Curry Paste
  • 1 tbsp Fish sauce
  • 1¼ cup Chicken broth
  • 6 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 firm. Remove beef and set aside
  • Make Base: Add onions and carrots. Saute until onions become translucent. Add Angkor Red Curry Paste and fish sauce. Mix well.
  • Simmer: Add the beef. Mix well. Add some of the chicken broth to cover the beef. Bring to softly boil. Cover to simmer until beef is tender, about one hour
  • Add Broth and Cream: Add the rest of chicken broth. bring to boil. 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.