Kroeung (Khmer Curry Paste)

This spice and herb paste is commonly used in Cambodian dishes, including Catfish Amok, served for Khmer New Year.

By / Photography By Dennis Ho | November 07, 2016


Process ingredients in a food processor until a paste is formed. Use right away, or allow to sit for a few hours for flavors to develop. Leftover paste can be frozen.



Seeking Refuge at the Table

For most of us, the closest we will ever get to traveling Asia is enjoying a great meal at a restaurant here in NE Florida—digging into pad thai or nam sod, with its garnish of a bright carrot crane o...


  • 4 stalks lemongrass, tender white parts only, thinly sliced
  • 6 shallots, finely chopped
  • 1 (2-inch piece) fresh galangal, peeled and chopped
  • 1 (2-inch piece) fresh turmeric, peeled and chopped
  • 1 small Thai chili, stem removed, chopped
  • 6 cloves garlic, chopped
  • 2 teaspoons prahok (fermented fish paste)
  • 2 tablespoons palm sugar
  • 10 kaffir lime leaves, stems removed, sliced into fine ribbons
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