Samlar Machu Kreung – Cambodian Sour Stew

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

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