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.
Khmer Curry Paste
Yield: 1 cup curry paste for making two to three curry dishes10 fresh or dried Thai chilies 2 large fresh Thai spur chilies or dried New Mexico Chili pods or guajllo chile pods 2-inch galangal root, trimmed and sliced to about 1/4 cup 4-inch fresh turmeric, sliced to about ¼ cup or 2 teaspoons turmeric powder 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 1 teaspoon black peppercorns 1 teaspoon salt 1 teaspoon shrimp paste ¼ cup canola oil
Cut and soak dried New Mexico chili pods in hot water water for one hour; then drain. Place New Mexico chili pods, fresh or dried Thai chilies, galangal, turmeric, garlic, lemongrass, shallots, Kaffir lime leaves, black peppercorns, salt and shrimp paste in food processor and blend until it forms a smooth paste, about 15 minutes. Use spatula to clean the edge a few times. It is ready to use for cooking.
Thai Vegetarian option: omit shrimp paste and replace with 2 teaspoons mushroom powder
© 2012 Pranee Khruasanit Halvorsen I Love Thai cooking Pranee teaches Thai Cooking classes in the Seattle area. Her website is: I Love Thai cooking.com