Entree: Cambodia – Khmer Central Cuisine – សម្លម៉ាច់គ្រឿង ➤ Samlor Machu Kreung (Cambodian sour and aromatic stew flavored with kreung spice paste and tamarind)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 4
Approximate Time
Prep
15 min
Cook
20 min
Total
35 min
Ingredients
Kreung paste - 3 shallots, peeled (about 3 oz / 90 g) - 3 cloves garlic (about 9 g) - 2 stalks lemongrass, white parts only, finely chopped (about 2 oz / 60 g) - 1 inch fresh galangal, peeled and sliced (about 15 g) - 1 inch fresh turmeric, peeled and sliced (about 10 g) or 1 tsp (2 g) ground turmeric - 2 small red Thai chiles (adjust to heat), about 10 g - 1 tsp (6 g) fermented fish paste (prahok) or 1 tsp (5 g) shrimp paste (optional) - 1 tbsp (15 ml) neutral oil for blending Soup and main ingredients - 6 cups (1.4 L) fish or light chicken stock - 2 tbsp (30 ml) vegetable oil - 1 lb (454 g) firm white fish fillets (such as barramundi, snapper or cod), cut into 1-inch pieces - 1 cup (165 g) pineapple chunks - 2 medium tomatoes, quartered, about 10 oz (300 g) - 8 medium okra, trimmed (about 200 g) - 1 cup (150 g) Asian eggplant, sliced - 2 tbsp (30 ml) tamarind paste diluted in 1/4 cup (60 ml) warm water, strained - 2 tbsp (30 ml) fish sauce - 1 tbsp (15 g) palm sugar or brown sugar - 1 tbsp (15 ml) lime juice (or to taste) - 1/4 cup (10 g) fresh cilantro leaves, roughly chopped - 1/4 cup (10 g) fresh Thai basil or Khmer basil leaves - Freshly ground black pepper to taste
Instructions
1. Make the kreung paste by combining shallots, garlic, lemongrass, galangal, turmeric, chiles, fermented fish or shrimp paste, and 1 tbsp oil in a mortar and pestle or small blender; pound or blend into a coarse paste. 2. Heat 2 tbsp vegetable oil in a large pot over medium heat, add the kreung paste and fry gently for 2–3 minutes until aromatic, stirring so it does not burn. 3. Pour in the stock, bring to a simmer, then add diluted tamarind, palm sugar, and fish sauce; simmer 5 minutes to meld flavors. 4. Add pineapple, tomatoes, eggplant, and okra; simmer until vegetables are just tender, about 6–8 minutes. 5. Gently add fish pieces and simmer 3–5 minutes more until fish is cooked through and flakes easily; do not overcook. 6. Remove from heat, stir in lime juice and fresh herbs, adjust seasoning with fish sauce or lime as needed, and serve hot.
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 446 kcal
Carbohydrates: 44.1 g
Protein: 33.7 g
Fat: 15.9 g
Saturated fat: 3 g
Cholesterol: 62 mg
Sodium: 1300 mg
Potassium: 1635 mg
Calcium: 127 mg
Iron: 5.16 mg
Generated: 2026-11-05T20:42:50+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded.