Rich, aromatic red curry with meat and vegetables — a Khmer kitchen staple.
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.
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.
Add pineapple for sweet curry
Use fish or seafood
Add basil at the end
Refrigerate up to 3 days. Freezes well for 1 month.
Khmer curry reflects the influence of Indian spices on Cambodian cuisine, adapted to use local ingredients like coconut milk and kaffir lime.
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.
Per serving · 4 servings total
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