Khmer Krueng

This is one of the most important parts of Cambodian cooking, and is a very simple process. The ‘Kreung’ curry paste is used as the base for many Cambodian curries, stir fries and other dishes. The flavours and balance of tastes are uniquely Cambodian and are what sets us apart from other South East Asian food cultures. Note that i’ve made a very basic kreung here, but sometimes other ingredients like shallots, kaffir lime leaves and chilies are added

Khmer Kreung (Curry Paste)

Lemongrass- 3 sticks
Garlic x 3 cloves
Galangal – 50g
Turmeric – 50g
Salt – pinch
Sugar – 2 tsp
Stock – 1 tsp


ស្លឹកគ្រៃ – 3 ដំបង
ខ្ទឹម x 3
រំដេង – 50g
រមៀត – 50g
អំបិល – pinch
ស្ករ – 2 tsp
ម្សៅសាច់មាន – 1 tsp

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