Samlar Machu Kreung – Cambodian Sour Stew

Ingredients

• 1 lb Chicken Thighs
• 1 tablespoon Vegetable Oil
• 4 cups Water
• 2 tablespoons Tamarind Paste
• 1 tablespoon Fish Sauce
• 1 tsp Sugar
• 1 cup Pineapple Chunks
• 1 cup Cherry Tomatoes
• 1 cup Green Beans
• 1 Stalk Lemongrass
• 2 Kaffir Lime Leaves
• 1 sliced Chilli

Directions

1. Step 1: Heat 1 tbsp vegetable oil in a large pot over medium-high heat until it shimmers, about 1 minute.
2. Step 2: Add 1 lb boneless, skinless chicken thighs to the pot and cook until browned on all sides, approximately 5-7 minutes, stirring occasionally to prevent sticking.
3. Step 3: Pour 4 cups water into the pot and bring to a boil, then reduce heat to a simmer.
4. Step 4: Stir in 2 tbsp tamarind paste, 1 tbsp fish sauce, and 1 tsp sugar until fully dissolved, about 1 minute.
5. Step 5: Add 1 stalk lemongrass and 2 kaffir lime leaves to the pot, then cover and simmer for 10 minutes to infuse the broth with flavor.
6. Step 6: Tip: Bruising the lemongrass before adding helps release its essential oils for a more aromatic stew.
7. Step 7: Add 1 cup pineapple chunks, 1 cup cherry tomatoes, and 1 cup green beans to the pot, stirring gently to combine.
8. Step 8: Simmer uncovered for 10-12 minutes, or until the green beans are tender but still crisp and the tomatoes start to soften.
9. Step 9: Tip: Avoid overcooking the vegetables to maintain their vibrant color and texture in the final dish.
10. Step 10: Stir in 1 Thai chili and simmer for an additional 2 minutes to incorporate the heat.
11. Step 11: Tip: Taste the broth and adjust with extra tamarind paste or fish sauce if desired, but do so gradually to avoid overpowering the balance.
12. Step 12: Remove the pot from heat and discard the lemongrass and kaffir lime leaves before serving.
13. Step 13: Present the stew hot in bowls, optionally garnished with fresh herbs like cilantro.