The Cambodian curry paste called kroeung, along with prahok (fermented fish paste), is one of the distinctive signature ingredients in the Khmer kitchen. Flavouring more than just curries, everything from soups to stir-fries, the characteristics of a good kroeung are a source of immense pride for a good Cambodian cook. With a base of lemongrass, … Continue reading The Cambodian Curry Paste Called Kroeung – A Cambodian Cuisine Essential