Kroeung, Khmer Curry Paste
Kroeung is Khmer curry paste that is versatile for many curry dishes in Khmer cuisine such as famous national dish, Amok (fish cake), chicken curry with sorrel leaves or fish stew with seasonal vegetable. Like Thai curry paste, Khmer curry paste consists of fresh herbs which will give pungent flavor and aroma. This curry paste is easy to prepare with a food processor and keeps well in the freezer for up to 6 months. This recipe is inspired by Le Tigre De Papier cooking class, my recent trip to Siem Reap March 2010.
Kroeung Khmer Curry Paste Yield: 1 cup for two curry dishes 2-inch galangal root, trimmed and sliced to about 1/4 cup 4-inch turmeric, sliced to about ¼ cup 6 cloves garlic, peeled and sliced 2 lemongrass stalks, trimmed and finely sliced 2 shallots, peeled and sliced to about ¼ cup 10 Kaffir lime leaves, finely shredded 10 fresh or dried Thai chilies 2 large fresh spur chilies or dried New Mexico Chili pods 1 teaspoon black peppercorns 1 teaspoon salt 1 teaspoon shrimp paste ¼ cup canola oilCut and soak dried New Mexico chili pods in warm water for half hour; then drain. Place all ingredients in food processor and blend until it forms a smooth paste or about 15 minutes. Use spatula to clean the edge.
Thai Vegetarian option: omit shrimp paste and replace with 2 teaspoons mushroom powder
Gluten-Free Recipe
© 2010 Pranee Khruasanit Halvorsen I Love Thai cooking Pranee teachs Thai Cooking class in Seattle areas, her website is: I Love Thai cooking.com
ilovethaicooking
Yeah, it’s good, very useful, thanks
[...] in Siem Reap, savoring Khmer foods as much as we could in three days. Last month I have posted Kroeung, Khmer Curry Paste Recipe and Amok, Khmer Curry Fish Stew Recipe and now it is time for me to share photos and steps to make [...]
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