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
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
Kreung paste - 3 shallots, peeled (about 3 oz (90 g)) - 3 cloves garlic (about 5/16 oz (9 g)) - 2 stalks lemongrass, white parts only, finely chopped (about 2 oz (60 g)) - 1 inch (2.54 cm) fresh galangal, peeled and sliced (about 0.53 oz (15 g)) - 1 inch (2.54 cm) fresh turmeric, peeled and sliced (about 0.35 oz (10 g)) or 1 tsp (2 g) ground turmeric - 2 small red Thai chiles (adjust to heat), about 0.35 oz (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 (2.54 cm) pieces - 1 cup (165 g) pineapple chunks - 2 medium tomatoes, quartered, about 10 oz (300 g) - 8 medium okra, trimmed (about 7 oz (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
Show original ingredient measurements
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
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
1. Make the kreung paste by combining shallots, garlic, lemongrass, galangal, turmeric, chiles, fermented fish or shrimp paste, and 1 tbsp (15 ml) oil in a mortar and pestle or small blender; pound or blend into a coarse paste. 2. Heat 2 tbsp (30 ml) 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.
Show original 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. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Sodium, Potassium, Calcium and Iron are known subtotals. Missing contributions are unknown, not zero.