Khmer Kroeung Curry (Red Curry)

About This Recipe

Kroeung is a Cambodian spice paste made from chilies, garlic, lemongrass, galangal, and turmeric. When cooked with coconut milk and meat, it becomes a vibrant red curry that's aromatic, balanced, and deeply satisfying. This is everyday cooking in Cambodian households. Rooted in the everyday cooking of Cambodian kitchens, Khmer Kroeung Curry (Red Curry) balances technique and tradition: the pork or chicken, cubed is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight dinner or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the pork or chicken, cubed, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 4

• 400 gpork or chicken, cubed
• 1 cupcoconut milk
• 3 tbspkhmer red curry paste (kroeung)
• 200 gvegetables (eggplant, peppers, beans)
• 2 tbspfish sauce
• 1 tbsppalm sugar
• 2 leaveskaffir lime leaves, torn
• 1 tbspoil

Instructions

1. 1

   Fry paste

   Heat oil and fry curry paste for 1–2 minutes until fragrant.

2. 2

   Add coconut

   Pour in coconut milk and stir until smooth.

3. 3

   Cook meat

   Add meat and simmer for 10 minutes.

4. 4

   Add vegetables

   Add vegetables and cook until tender, about 10 minutes. Season with fish sauce, palm sugar, and kaffir lime. Serve with rice.

Variations

• •

  Add pineapple for sweet curry

• •

  Use fish or seafood

• •

  Add basil at the end

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

Storage

Refrigerate up to 3 days. Freezes well for 1 month. Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.

Frequently Asked Questions