Beef Khmer Curry

Here's the second installment on the Cambodian spices - Beef Khmer Curry.

What I used

• around 500 grams of beef for stewing
• water for boiling
• 2 cans of Thai Heritage coconut milk
• 3 teaspoons of Artisans d'Angkor Khmer curry
• red onion, peeled and diced
• potatoes, peeled and cut into cubes
• carrots, peeled and cut into cubes
• green beans, ends cut off and sliced into serving pieces
• white onion, peeled and quartered
• salt

What I did

• softened the meat in boiling water then removed from the pan
• heated one can of coconut milk together with the curry and diced red onions
• added the meat and boiled until most of the liquid has evaporated
• stirred in the carrots and potatoes
• poured in the other can of coconut milk and let it boil
• mixed in the green beans and onions
• seasoned with salt

Unlike our love affair with the Beef Lok Lak, the Beef Khmer Curry was just ok.  It was good but not that outstanding enough for me to search for this spice again.