Cambodian Red Kroeung Curry Paste Recipe
This Cambodian chicken curry recipe makes one of Southeast Asia’s most comforting chicken curries. While it has a depth of flavour that comes from dried spices and fresh aromatic ingredients, it has a richness thanks to a liberal use of coconut cream and milk, and a gentleness due to the mild red chillies.Adapted from Authentic Cambodian Recipes (now out of print).
Servings: 4
Calories: 32kcal
Equipment
- Mortar and Pestle
Ingredients
Red Kroeung
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 2 tbsp lemongrass stalks finely chopped after discarding the tough outside layers
- 1 tbsp galangal peeled and finely chopped
- 1 tsp kaffir lime zest
- 4 pieces dried medium red chillies soaked and chopped, deseeded for a milder paste
- 1 tsp turmeric peeled and chopped – wear gloves if you don't want to get stained hands
- 10 cloves garlic peeled and crushed
- 5 pieces shallots peeled and chopped
- 1 tsp shrimp paste
Instructions
- Dry roast all the ingredients (apart from the shrimp paste) individually over a low heat until fragrant.
- Wrap the shrimp paste in aluminium foil and toast over low heat until fragrant.
- In a mortar, pound the ingredients in the order listed with a pestle. When a smooth paste is formed and it’s impossible to make out any individual ingredients, add the shrimp paste.
- The paste will keep for a few days in the fridge in a container with a layer of oil on top of the finished paste.