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.
Serves 4
Heat oil and fry curry paste for 1–2 minutes until fragrant.
Pour in coconut milk and stir until smooth.
Add meat and simmer for 10 minutes.
Add vegetables and cook until tender, about 10 minutes. Season with fish sauce, palm sugar, and kaffir lime. Serve with rice.
Use good quality kroeung paste for best results.
Don't boil the coconut milk — simmer gently.
Kaffir lime adds the final aromatic touch.
Source the freshest pork or chicken, cubed you can find — it is the flavour anchor of the dish.
Season in layers as you go; tasting at each stage prevents a flat or over-salted final result.
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.
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.
Khmer curry reflects the influence of Indian spices on Cambodian cuisine, adapted to use local ingredients like coconut milk and kaffir lime. Like many Cambodian classics it evolved through home kitchens before earning a place on restaurant menus, and regional cooks still argue good-naturedly about the 'right' way to prepare it. The version below reflects the most widely cooked template, with notes where local practice diverges.
Asian markets sell jars of khmer curry paste, or you can make it from scratch with fresh chilies and spices.
Yes, blend fresh chilies, garlic, lemongrass, galangal, and turmeric into a paste.
Yes — most components hold well in the fridge for a day or two. Reheat gently with a splash of liquid to bring it back to life.
If pork or chicken, cubed is hard to find, the closest substitutes share its texture and water content. Adjust seasoning slightly since substitutes often carry less character of their own.
Per serving · 4 servings total
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