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Saramann Curry (Cari Saramann or Saraman), Siem Reap, Cambodia. Copyright 2014 Terence Carter / Grantourismo. All Rights Reserved. Saraman Curry recipe.
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5 from 5 votes

Saraman Curry (Cari Saramann) Recipe

The Cambodian Saraman Curry or Cari Saramann is the richest of the Khmer curries and the most complex. This is how to make the final curry.
Prep Time20 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 50 mins
Course: Main
Cuisine: Cambodian
Servings: 4 -6 Sevings
Calories: 635kcal
Author: Terence Carter


  • 150 gr saramann curry paste see recipe above
  • 250 ml coconut cream
  • 250 ml coconut milk
  • 500 gm beef fillet cut into 5 cm cubes
  • 100 g roasted unsalted peanuts — extra for serving
  • 1 tbsp palm sugar
  • 1 tbsp fish sauce
  • 1 1/2 tbsp tamarind water


  • Heat a wok to medium heat and add a little vegetable oil and a teaspoon of the curry paste you have just made.
  • Add the cubes of beef and brown them all over. This should take around 10 minutes.
  • Remove the beef cubes, lower the heat, add the coconut cream and the curry paste. Stir until the paste is incorporated into the cream.
  • Add the beef back to the wok and increase the heat until almost to a boil. Lower the heat to a simmer and leave for one hour, checking regularly to ensure that there is enough sauce to cover the meat. If it doesn’t cover the meat add some water or stock.
  • After one hour add the palm sugar, fish sauce, tamarind water, and peanuts. You can taste for seasoning now, but it’s better to wait another hour. Leave the curry uncovered on a light simmer.
  • After two hours the sauce should have thickened and you should have nice separation between the sauce and oil. This is a good thing. Check the meat to see if it’s fall-apart tender. You may have to keep cooking it for another hour at least, depending on the cut of meat.
  • As the sauce reduces further, add the coconut milk gradually. You can now adjust the seasoning, using more palm sugar to make it sweeter or fish sauce to intensify the flavour by making it more salty.
  • When it’s nearly ready to serve, I like to add a little ‘zing’ with a couple of lightly crushed birds-eye chillis. Completely optional.
  • Serve with steamed rice, some pickled vegetables, or just a baguette to mop up that delicious sauce.


Serving: 1g | Calories: 635kcal | Carbohydrates: 27.1g | Protein: 35.7g | Fat: 44.6g | Saturated Fat: 17.8g | Sodium: 2759mg | Fiber: 3.5g | Sugar: 7.5g