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Cambodian Chicken Curry Recipe. Copyright 2019 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 1 vote

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.
Prep Time15 mins
Cook Time10 mins
Course: Curry Paste
Cuisine: Cambodian / Khmer
Servings: 4
Calories: 32kcal
Author: Adapted from Authentic Cambodian Recipes (now out of print)


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


  • 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.


Calories: 32kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 47mg | Potassium: 87mg | Fiber: 1g | Sugar: 1g | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg