Cambodian saraman curry recipe

Chef Chanthy Yen, owner of Vancouver restaurant Touk, shares a recipe for saraman curry, a rich Cambodian dish built with beef short ribs, coconut cream, red curry paste, spices and squash. The recipe serves 4 to 6 people and takes about three hours from start to finish. It begins by searing the beef, then toasting the curry paste and aromatics such as cinnamon, cloves, star anise and makrut lime leaves. After adding coconut cream, fish sauce, palm sugar, beef broth and kabocha squash, the curry simmers until the meat is tender and the sauce thickens. It is finished with salt and pepper and served with jasmine rice or rice noodles.