Samlar Machu Kreung – Cambodian Sour Stew

Steps

1. 1
   Step 1:

   Heat the vegetable oil in a large pot over medium-high heat until it shimmers, about 1 minute.

   1 min
2. 2
   Step 2:

   Add the boneless, skinless chicken thighs and cook until browned on all sides, about 5–7 minutes, stirring occasionally to prevent sticking.

   5–7 min
3. 3
   Step 3:

   Pour the water into the pot and bring it to a boil.

4. 4
   Step 4:

   Reduce the heat to a simmer.

5. 5
   Step 5:

   Stir in the tamarind paste, fish sauce, and sugar until fully dissolved, about 1 minute.

   1 min
6. 6
   Step 6:

   Add the bruised lemongrass and kaffir lime leaves, then cover and simmer for 10 minutes to infuse the broth.

   10 min
7. 7
   Step 7:

   Tip: Bruising the lemongrass before adding helps release its essential oils for a more aromatic stew.

8. 8
   Step 8:

   Add the pineapple chunks, cherry tomatoes, and green beans, stirring gently to combine.

9. 9
   Step 9:

   Simmer uncovered for 10–12 minutes, until the green beans are tender but still crisp and the tomatoes begin to soften.

   10–12 min
10. 10
    Step 10:

    Tip: Avoid overcooking the vegetables to maintain their vibrant color and texture in the finished dish.

11. 11
    Step 11:

    Stir in the sliced Thai chili and simmer for an additional 2 minutes.

    2 min
12. 12
    Step 12:

    Tip: Taste the broth and adjust gradually with extra tamarind paste or fish sauce, if desired, to avoid overpowering the balance.

13. 13
    Step 13:

    Remove the pot from the heat and discard the lemongrass and kaffir lime leaves before serving.

14. 14
    Step 14:

    Serve the stew hot in bowls, optionally garnished with fresh herbs such as cilantro.