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Cambodian Beef Curry (Kary Sach Ko)

This is my favorite curry to have with rice. It is a thick curry more like braised beef 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, curry, Khmer Curry, Red Curry
Author: angkorchef

Ingredients

  • 2 tbsp Avocado Oil
  • 6 ounces Angkor Food Red Curry Paste
  • 2 pounds Chuck roast cut 2" cubes
  • 1 tbsp Fish sauce
  • 1 cup Onion cut into ½” pieces
  • 1.5 cup Long beans 2" length
  • 2 cup Chicken broth
  • 6 fl oz coconut cream
  • 3 fruit Fresno Chili sliced cross-section
  • 2 tbsp Avocado Oil
  • 2 pounds Chinese broccoli remove stems and cut leaves into byte size

Instructions

  • Heat up oil over low heat
  • Add the Angkor Food Red Curry Paste, stir until the paste is completely dehydrated
  • Add beef and fish sauce, mix well. Stirring until the meat is firm and even coated with the curry paste.
  • Add onion, and long bean, mix well. Increase heat to medium-low. Add half cup of broth, bring to boil. Cover and simmer until the meat is tender, about 30 minutes. Stir occasionally.
  • Add the rest of the Broth; bring it to boil. Add coconut cream, bring it to softly boil. Stir in the Fresno Chile and turn off the heat
  • Place a large wok over medium-high heat, add oil. When the oil is hot add the Chinese Broccoli leaves. Stir to allow cook evenly
  • Place the saute Chinese Broccoli onto a large serving plate, top with the finished Beef Curry. Top with some thinly slice fresno chili