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Cambodian Thick Curry Beef(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.