Slow-Cooked Saraman Curry with Chef Chanthy | Vancouver News

Slow-cooked to perfection, Chef Chanthy Yen’s Saraman Curry is a three-hour labor of love that transforms beef short ribs, red curry paste, coconut cream, and kabocha squash into an irresistibly tender, deeply flavorful feast. Start by searing the beef, then toast spices and build a rich base with coconut cream, fish sauce, and palm sugar before adding broth. The squash gets added later to retain its texture, while patience lets flavors meld into something truly special—served over rice or noodles, this hearty dish proves tradition delivers unforgettable taste. Listen in comfort:Get a discount on a Soli Pillow: http://solipillow.com/discount/dnn. Advertise on DNN:[email protected] This is an automated, high-level news summary based on public reporting.Report issues to [email protected]. View sources & latest updates:https://sources.thednn.ai/268eab242b0e603a