Samlar Machu Kreung – Cambodian Sour Stew

Name: Samlar Machu Kreung – Cambodian Sour Stew
Yield: 4
Ingredients: 1 teaspoon Sugar; 1 tablespoon Vegetable Oil; 4 cups Water; 1 tablespoon Fish Sauce; 1 cup Cherry Tomatoes; 1 lb Chicken Thighs; 2 tablespoons Tamarind Paste; 1 cup Green Beans; 1 Chilli; 1 Lemongrass; 1 cup Pineapple Chunks; 2 Lime Leaves

Media

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 4 (estimated)

Nutrition facts

Protein24 %20 g
Carbs15 %13 g
Fat61 %23 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	333 kcal	69 kcal
Protein	20 g	4.1 g
Carbs	13 g	2.7 g
Fat	23 g	4.7 g

One serving is about 485 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty43/100
Recipe completeness45/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Keeps 3 days in the fridgeFreezer friendlyGood for batch cooking

Rough estimate based on the type of dish; always check the food before eating it.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Chicken - Cambodia

Ingredients

1 teaspoon Sugar
1 tablespoon Vegetable Oil
960 ml WaterOriginal: 4 cups
1 tablespoon Fish Sauce
240 ml Cherry TomatoesOriginal: 1 cup
454 g Chicken ThighsOriginal: 1 lb
2 tablespoons Tamarind Paste
240 ml Green BeansOriginal: 1 cup
1 Chilli (sliced)
1 Lemongrass (Stalk)
240 ml Pineapple ChunksOriginal: 1 cup
2 Lime Leaves

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

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