Samlar Kari - Cambodian Coconut Curry

Ingredients

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 lemongrass stalks, bruised and cut into 2-inch pieces 2 lemongrass stalks, bruised and cut into 2-inch pieces
• 2 tablespoons (30g) red curry paste 2 tablespoons (30g) red curry paste
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 carrots, sliced 2 carrots, sliced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 cup (150g) green beans, trimmed 1 cup (150g) green beans, trimmed
• 1 cup (200g) tofu or 2 chicken breasts, cubed 1 cup (200g) tofu or 2 chicken breasts, cubed
• 2 tablespoons (30ml) soy sauce 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15ml) lime juice 1 tablespoon (15ml) lime juice
• 1 tablespoon (15g) brown sugar 1 tablespoon (15g) brown sugar
• 4 kaffir lime leaves 4 kaffir lime leaves
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Cooked rice, for serving Cooked rice, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 35g, 10g
• Protein: 10g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, ginger, and lemongrass. Sauté until the onion is translucent and fragrant.
2. 2.
   Add the red curry paste and cook for another minute, stirring constantly.
3. 3.
   Pour in the coconut milk and vegetable broth. Stir well to combine.
4. 4.
   Add the potatoes, carrots, bell pepper, green beans, and tofu or chicken. Simmer for 15-20 minutes, or until the vegetables are tender and the protein is cooked through.
5. 5.
   Stir in the soy sauce, lime juice, brown sugar, and kaffir lime leaves. Simmer for an additional 5 minutes.
6. 6.
   Remove the lemongrass stalks and kaffir lime leaves before serving.
7. 7.
   Garnish with fresh cilantro and serve the Samlar Kari over cooked rice.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release their aromatic oils and enhances the flavor of the curry.
• Kaffir lime leaves — Gently tear the kaffir lime leaves before adding them to the curry. This helps release their citrusy fragrance and adds a refreshing taste to the dish.

Tips & Tricks

• For a spicier curry, add a chopped chili pepper or increase the amount of red curry paste.
• Adjust the consistency of the curry by adding more vegetable broth if desired.
• Feel free to customize the vegetables according to your preference or seasonal availability.
• To make the dish more substantial, serve it with steamed jasmine rice or noodles.
• Leftovers can be refrigerated for up to 3 days and taste even better the next day as the flavors meld together.

Serving advice

Serve the Samlar Kari hot over a bed of fluffy jasmine rice. Garnish with fresh cilantro for a pop of color and a burst of freshness. This curry is a complete meal on its own, but you can also pair it with a side salad or some pickled vegetables for added freshness.

Presentation advice

To present the Samlar Kari beautifully, ladle the curry into individual bowls, making sure to include a variety of colorful vegetables in each serving. Sprinkle some fresh cilantro on top for an attractive garnish. Serve with a side of steamed jasmine rice and let the vibrant colors and enticing aroma speak for themselves.