🏠 Home > 🗺️ Recipes > 🍝 Main Dishes > 🇰🇭 Cambodia Main Dishes > 🍝 Fish Amok (Amok Trei) , Beef Lok Lak (Lok Lak Sach Ko) , Samlor Kari Sach Moan (Khmer Chicken Red Curry)
🍝 A Culinary Voyage to the Kingdom of Wonder: 3 Traditional Cambodian Main Dishes You Need to Master
The Secret Heart of Southeast Asia: An Introduction to Khmer Cuisine
Hey there, fellow food adventurers! If your travel dreams include exploring the mystical temples of Angkor Wat, then your culinary journey must include diving deep into Khmer cuisine, the food of Cambodia. Often overshadowed by its spicy, well-known neighbors (Thailand and Vietnam), Cambodian food holds a secret treasure trove of flavors that are uniquely its own—harmonious, less fiery, and intensely aromatic.
Khmer cooking is an art of balance. It masterfully uses fresh herbs and spices, the essential holy trinity of lemongrass, galangal, and kaffir lime, which form the base of almost every major dish. This base is called Kroeung (pronounced k'rung), a potent, fragrant paste that is the soul of Cambodian food. Instead of overpowering heat, you find depth, richness, and complexity, often amplified by Prahok (a strong, fermented fish paste) or the delicate sweetness of palm sugar.
In recent years, as more travelers visit and Cambodian chefs share their heritage globally, the popularity of authentic Khmer cooking has rightfully soared. People are discovering that the true essence of the Kingdom of Wonder is often found in a simple bowl of curry or a perfectly marinated piece of beef.
Ready to move beyond appetizers and tackle the main events? In this ultimate guide, we’re going to walk you through three essential, beloved main dishes that define Cambodian home cooking and street food culture. Master these, and you'll hold the keys to a vital piece of Southeast Asian culinary heritage.
We’re going to master three popular Cambodian main dish classics:
1.Fish Amok (Amok Trei): Cambodia’s creamy, aromatic national dish.
2.Beef Lok Lak (Lok Lak Sach Ko): The quick, peppery, and incredibly satisfying beef stir-fry.
3.Samlor Kari Sach Moan (Khmer Chicken Red Curry): The rich, comforting, and warming coconut curry.
🔹 Recipe 1: Fish Amok (Amok Trei) - The National Dish
If there’s one dish that every visitor to Cambodia is told they must try, it’s Amok. Often hailed as the national dish, Fish Amok (Amok Trei) is a steamed fish mousse/custard enveloped in a rich, velvety curry sauce and infused with an astounding amount of Kroeung. It’s traditionally steamed in a banana leaf cup, which not only gives it a beautiful presentation but also adds a subtle, earthy fragrance.
About this Recipe: Creamy, Velvety, and Aromatic
The magic of Fish Amok is its unique, custard-like texture, achieved by mixing the curry paste and coconut cream with a beaten egg before steaming. Unlike thin Thai curries, Amok is thick, almost like a savory pudding. The flavor is a beautiful symphony where the tang of Kaffir lime zest and the earthiness of turmeric meet the sweetness of palm sugar and the savory depth of fish sauce (or the traditional addition of shrimp paste). It’s typically mild in heat, allowing the aromatic herbs to shine.
Ingredients & Measurements
(Serves 4 | Prep Time: 40 minutes | Cook Time: 25 minutes)
Part I: The Kroeung (Khmer Yellow Spice Paste)
- 4 stalks Lemongrass (white part only), roughly chopped
- 1-inch piece Galangal (or fresh ginger if galangal is unavailable), peeled and sliced
- 1-inch piece fresh Turmeric, peeled and sliced (or 1 tsp ground turmeric)
- 4 cloves Garlic, peeled
- 2 Shallots, peeled and quartered
- 1 teaspoon Kaffir Lime Zest (finely grated from the lime peel)
- 1-2 small Red Chili (optional, for color and slight heat)
Part II: The Amok Base & Fish
- 1 lb (450g) Firm White Fish Fillets (Cod, Tilapia, or Flounder), sliced into bite-sized pieces
- 1 cup Thick Coconut Cream (the solid part of a can, or a separate can of cream)
- 1 large Egg, lightly beaten
- 2 tablespoons Fish Sauce
- 1 tablespoon Palm Sugar (or brown sugar)
- 1 teaspoon Shrimp Paste (Kapi or Prahok—optional but highly recommended for authenticity)
- 4-6 Noni Leaves or Spinach Leaves (placed at the bottom of the steaming cup, optional)
- Banana leaves or small heatproof ramekins (for steaming)
Garnish:
- Sliced Kaffir Lime Leaves
- Thin strips of Red Chili
- A drizzle of extra Coconut Cream
Step-by-Step Instructions
1.Prepare the Kroeung: In a food processor or with a mortar and pestle (for the best results), combine all Kroeung ingredients and pound/blend until a very smooth, fragrant yellow paste forms. This is the heart of the dish! Note: If using a food processor, you may need to add a splash of water to help it blend.
2.Make the Amok Mix: In a large mixing bowl, gently combine 3 tablespoons of the prepared Kroeung paste, the coconut cream, beaten egg, fish sauce, palm sugar, and shrimp paste (if using). Whisk until everything is smoothly incorporated.
3.Combine with Fish: Add the sliced fish fillets to the curry mixture. Gently fold the fish into the sauce, taking care not to break the fish pieces. Set aside to marinate for 15 minutes.
4.Prepare for Steaming: If using banana leaves, fashion them into small cups (or simply use deep, small ramekins). Place a noni leaf or a small piece of spinach at the bottom of each cup/ramekin. Spoon the fish and curry mixture into the cups, filling them about three-quarters full.
5.Steam: Set up your steamer on the stove (a pot with a steamer basket works fine). Once the water is boiling, place the cups inside, cover the lid, and steam for 20-25 minutes. The Amok is done when the custard is set and the center is firm to the touch.
6.Garnish and Serve: Once steamed, open the lid and drizzle a small amount of fresh coconut cream on top of each Amok serving. Garnish with the sliced kaffir lime leaves and thin strips of red chili. Serve immediately with a generous side of fluffy Jasmine rice.
Tips & Mistakes to Avoid
- Don't Skimp on Kroeung: The sheer amount of fresh herbs in the Kroeung is what gives Amok its signature aroma. If you use less, the flavor will be weak. You can freeze any leftover paste for later!
- Use Coconut Cream, Not Milk: Use the thick, creamy part of the coconut product. This is essential for achieving the thick, luxurious, custard-like texture, which is a hallmark of authentic Amok.
- The Egg is Key: The beaten egg acts as a binder that sets during steaming. Without it, the Amok would be a watery curry rather than a smooth, delicate mousse.
- Don't Over-Steam: Over-steaming will cause the custard to become tough and porous (like scrambled eggs). Test it after 20 minutes—it should be firm, not liquid.
FAQ
Q: Can I use chicken or tofu instead of fish?
A: Absolutely! The dish then becomes Amok Sach Moan (Chicken Amok) or Amok Tao-Hu (Tofu Amok). The preparation steps and Kroeung remain the same.
Q: Where can I find noni leaves?
A: Noni leaves are traditionally used in Amok to add a slightly bitter, medicinal note that balances the richness. If you can’t find them at an Asian market, substituting with spinach or bok choy leaves is common, or you can omit them entirely.
Summary
Fish Amok is a testament to the elegant simplicity of Khmer cooking. It’s a complete sensory experience, from the intense fragrance of the Kroeung to the velvety texture of the steamed custard. This dish is rich, complex, and will forever change your perception of Southeast Asian curry!
🔹 Recipe 2: Beef Lok Lak (Lok Lak Sach Ko) - The Sizzling Stir-Fry
When Cambodians crave something fast, fresh, and deeply savory, they turn to Lok Lak. This dish is a culinary inheritance, believed to have French colonial origins (similar to Bò lúc lắc in Vietnam), but the Cambodian version is uniquely defined by its incredible beef marinade and the iconic dipping sauce: Tuk Merec (Lime-Pepper Sauce).
About this Recipe: Peppery, Savory, and Tangy
Beef Lok Lak is essentially a stir-fry of tender, marinated beef cubes, typically served over a bed of crisp lettuce, sliced tomatoes, and onions. The beef itself is marinated in a blend that includes soy sauce, oyster sauce, sugar, and black pepper, which caramelizes beautifully when quickly seared over high heat. The beef is sweet and savory on its own, but the real punch comes from the accompanying Tuk Merec, a simple but essential dip made from fresh lime juice and coarse Kampot pepper.
Ingredients & Measurements
(Serves 2-3 | Prep Time: 20 minutes + 30 minutes marination | Cook Time: 10 minutes)
Part I: The Beef
- 1 lb (450g) Beef Sirloin or Tenderloin, cut into 1-inch cubes
- 2 tablespoons Oyster Sauce
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Sugar
- 1/2 teaspoon Black Pepper (freshly ground, if possible)
- 1 teaspoon Cornstarch (helps tenderize and thicken the sauce)
- 1 tablespoon Vegetable Oil (for marinade)
- 1 tablespoon Garlic, minced (for frying)
Part II: The Dipping Sauce (Tuk Merec)
- 2 tablespoons fresh Lime Juice
- 1 teaspoon fresh Kampot Black Pepper (or high-quality coarse black pepper)
- 1/2 teaspoon Salt (or fish sauce)
- Optional: A few drops of water to dissolve the salt
Part III: For Serving
- 1 head Green Leaf or Butter Lettuce, washed and dried
- 2 Tomatoes, sliced
- 1/2 Red Onion, thinly sliced
- Cooked Jasmine Rice
- 2 Fried Eggs (optional, but a popular addition)
Step-by-Step Instructions
1.Marinate the Beef: In a bowl, toss the beef cubes with the oyster sauce, soy sauce, sugar, black pepper, cornstarch, and 1 tablespoon of oil. Mix well to coat every piece. Cover and set aside to marinate for at least 30 minutes (up to 2 hours in the fridge).
2.Prepare the Tuk Merec: In a small, shallow saucer, combine the lime juice, pepper, and salt/fish sauce. Stir to dissolve the salt. This sauce is individual and traditionally made right on the plate before serving.
3.Prepare the Plate: Arrange the crisp lettuce leaves, sliced tomatoes, and thinly sliced onions on the serving plates.
4.Stir-Fry the Beef: Heat a wok or large skillet over very high heat. Add 1 tablespoon of oil. Once the oil is smoking, add the marinated beef in a single layer, ensuring not to crowd the pan (you may need to work in batches).
5.Sear: Stir-fry quickly for only 2-3 minutes. The goal is a quick sear for a nice brown crust while keeping the inside tender (medium-rare to medium). Remove the beef from the pan and set it aside.
6.Optional Fry: If you want a slightly saucier finish, add the minced garlic and any leftover marinade to the pan and let it reduce slightly to a syrup before tossing the beef back in for 30 seconds.
7.Assemble and Serve: Spoon the sizzling Beef Lok Lak directly over the bed of vegetables. If desired, fry an egg quickly and place it on top of the beef. Serve immediately with the Tuk Merec dipping sauce on the side. The traditional way to eat it is to take a piece of beef, dip it in the zesty sauce, and enjoy it with a forkful of rice and vegetables.
Tips & Mistakes to Avoid
- Heat is Everything: You need a high-temperature sear to get the beef cooked quickly and prevent it from stewing. Use a hot wok and don't overcrowd the pan.
- Use Quality Pepper: Kampot pepper is world-renowned for its complex, bright flavor. If you can’t get it, use freshly ground, high-quality black pepper—not the pre-ground dust—for the best Tuk Merec.
- The Beef Cut: While tenderloin is the best, sirloin or skirt steak will work well, but always slice it against the grain for maximum tenderness.
FAQ
Q: Why is Lok Lak often served with lettuce?
A: The cool, crisp lettuce and fresh tomato are essential. They cut through the richness of the savory, oily beef and complement the zesty lime-pepper dip, turning it from a simple stir-fry into a balanced, vibrant meal.
Q: I don't eat beef. Can I substitute the protein?
A: Yes! This dish can be made with sliced chicken breast (Lok Lak Sach Moan) or even firm tofu (Lok Lak Tao-Hu), though beef is the classic choice.
Summary
Beef Lok Lak is the ultimate weeknight winner. It’s fast, fresh, and packs a memorable punch. The contrast between the rich, caramelized beef and the simple, sharp Tuk Merec dipping sauce is addictive—you’ll find yourself craving this one often!
🔹 Recipe 3: Samlor Kari Sach Moan (Khmer Chicken Red Curry)
While Thai red curry is known for its intense heat, the Cambodian counterpart, Samlor Kari Sach Moan (Chicken Curry Soup or simply Khmer Red Curry), is a more gentle, comforting, and aromatic dish. It's often enjoyed on holidays, celebrations, or rainy days, served with either warm baguette slices (a French influence) or alongside Num Banh Chok (Khmer rice noodles).
About this Recipe: Rich, Warming, and Comforting
This curry is a beautiful blend of a mild red curry paste, the classic Kroeung base, and rich coconut milk. Unlike its neighbors, the Cambodian curry includes hearty, earthy vegetables like sweet potato and white potato, giving it a thicker, more stew-like consistency. The use of sweet, rich spices like star anise and cinnamon stick (sometimes) and the golden hue from turmeric give it a unique, warming flavor profile that is deeply satisfying.
Ingredients & Measurements
(Serves 4-6 | Prep Time: 30 minutes | Cook Time: 45 minutes)
Part I: Curry Paste Base (Kroeung/Red Curry Paste)
- 3 tablespoons Khmer Red Kroeung Paste (use a pre-made Thai red curry paste as a shortcut, but add fresh lemongrass, galangal, and turmeric to it for a Khmer twist)
- 1 tablespoon fresh Lemongrass, minced
- 1 teaspoon fresh Turmeric, minced (or 1/2 tsp powder)
- 1 teaspoon Shrimp Paste (Kapi or Prahok—optional)
- 1 tablespoon Vegetable Oil
Part II: The Curry Stew
- 1.5 lbs (700g) Chicken (thighs or drumsticks, on the bone for flavor, cut into pieces)
- 2 cups Thick Coconut Milk (or 1 can)
- 1 cup Water or Chicken Stock
- 1 large Sweet Potato, peeled and cut into 1-inch cubes
- 1 large White Potato, peeled and cut into 1-inch cubes
- 1/2 Onion, roughly chopped
- 2 tablespoons Fish Sauce
- 1 tablespoon Palm Sugar (or brown sugar)
- Salt to taste
Garnish and Serving:
- Fresh Thai Basil and Cilantro leaves
- Coarsely chopped Roasted Peanuts
- Slices of warm, crusty Baguette or Jasmine Rice
Step-by-Step Instructions
1.Fry the Paste: In a large pot or Dutch oven, heat 1 tablespoon of oil over medium heat. Add the Kroeung/curry paste base (including the minced lemongrass and turmeric) and the shrimp paste (if using). Fry, stirring constantly, for 5-8 minutes until the paste is extremely fragrant and the oil begins to separate. This step is crucial for developing deep flavor.
2.Sear the Chicken: Add the chicken pieces to the pot and stir to coat them thoroughly with the fragrant paste. Cook for about 5 minutes until the chicken is opaque on the outside.
3.Add Liquid and Seasoning: Pour in the coconut milk and water/stock. Bring the mixture to a gentle simmer. Add the fish sauce and palm sugar. Stir well.
4.Add Vegetables: Add the cubed sweet potato and white potato. Stir, and bring the mixture back to a simmer.
5.Simmer and Cook: Reduce the heat to low, cover the pot loosely, and let the curry gently simmer for 30-40 minutes. The curry is ready when the chicken is tender and falling off the bone, and the potatoes are soft but not mushy.
6.Final Adjustment: Taste the curry. Adjust the seasoning with more fish sauce (for savory/saltiness) or palm sugar (for sweetness).
7.Serve: Ladle the Samlor Kari Sach Moan into bowls. Garnish generously with fresh basil, cilantro, and roasted peanuts. Serve piping hot with warm, crusty baguette slices for dipping (the best way!) or over steamed Jasmine rice.
Tips & Mistakes to Avoid
- Don't Rush the Paste: Frying the Kroeung or curry paste slowly and completely (Step 1) "blooms" the spices and is the single most important step for rich flavor.
- Balance the Sweetness: Khmer curry should be gently sweet. Use the palm sugar, but taste often. It shouldn't be overly sugary, just enough to balance the earthy spices and the savory fish sauce.
- Chicken on the Bone: Using chicken pieces on the bone (thighs or drumsticks) adds a massive amount of depth and richness to the broth that breast meat simply cannot provide.
FAQ
Q: How do I make the Samlor Kari thinner or thicker?
A: This curry is meant to be a thick soup/stew. If you prefer it thinner, simply add more chicken stock or water. If it’s too thin, let it simmer uncovered for a few extra minutes to allow some liquid to evaporate and the starch from the potatoes to thicken it naturally.
Q: Is this dish spicy?
A: Traditionally, Samlor Kari is very mild compared to its Thai counterparts. The small amount of red chili is mainly for color. If you prefer it spicier, feel free to add a bit of fresh, sliced chili or a pinch of chili powder to the paste when frying.
Summary
Samlor Kari Sach Moan is the perfect introduction to the comforting side of Cambodian cooking. It’s a gentle, hearty, and aromatic curry that offers a warm hug in a bowl. Serve it with a crusty baguette, and you'll be experiencing a true taste of Khmer home life!
Final Thoughts
You’ve just unlocked the secrets to three of Cambodia's most important and delicious main dishes. Whether you tackled the elegant, steamed Fish Amok, the quick and zesty Beef Lok Lak, or the hearty, fragrant Samlor Kari Sach Moan, you've experienced the unique balance of Khmer cuisine.
The beauty of these recipes is their adaptability and reliance on fresh, beautiful ingredients. Don't be afraid to experiment with the level of spice, the cut of meat, or the balance of sugar and fish sauce. The best recipe is always the one you adjust to your own taste!
Now that you've got the foundation, it's time to keep cooking! Which dish was your favorite to make, and who did you share it with? Tag us and let us know about your success in the kitchen!
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