Swich | Recipes - Red Cambodian Curry

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Red Cambodian Curry

This Cambodian curry uses a lemongrass paste made with red chili peppers that gives the dish a bright red color. Kroeung, the lemongrass paste, is an essential part of Khmer cooking. Although fresh is best, you can buy prepared kroeung in Asian markets and online if it’s difficult to source some of these ingredients.

Makes 4 servings | Active Time: 25 minutes | Total Time: 45 minutes
Step 1: Making the Dish
  • FOR THE RED KROEUNG PASTE:
  • 6 large dried red chilis
  • 2 lemongrass stalks, thinly sliced
  • 4 garlic cloves, minced
  • 2 inches galangal root, finely minced
  • 4 shallots, chopped
  • 2 makrut lime leaves, stemmed and julienned
  • 1 tablespoon chopped ginger
  • 1 tablespoon finely minced fresh turmeric
  • 1 bird’s eye chili
  • 1⁄4 teaspoon salt
  • FOR THE CURRY:
  • 1 1⁄2 tablespoons olive oil
  • 3 to 5 tablespoons red kroeung paste, to taste
  • 3⁄4 cup unsweetened coconut milk, divided
  • 1⁄2 large onion, roughly chopped
  • 4 Chinese long beans, cut into 2-inch pieces
  • 1 small eggplant, cut into 2-inch pieces
  • 1 small white potato, peeled and cut into 2-inch pieces
  • 1 small sweet potato, peeled and cut into 2-inch pieces
  • 1 to 1 1⁄2 tablespoons vegan fish sauce
  • 1 tablespoon palm sugar
  • 1⁄2 teaspoon sea salt
  • 2 cups water

To make the kroeung (lemongrass paste), soak the red chilis in 1 cup or more hot water (enough to cover chilis) for 10 minutes. Drain, reserving 3⁄4 cup of the soaking liquid.

In a blender or food processor, combine the rehydrated chilis and their reserved soaking liquid with the rest of the kroeung ingredients. Process to a smooth paste. Store the excess in the freezer for later use.

To make the curry, in a stockpot over medium heat, heat the oil. Add the red kroeung paste and cook, stirring, for 1 minute. Add 1⁄2 cup of the coconut milk and cook, stirring, for 2 minutes.

Add the onion, beans, eggplant, white potato, and sweet potato, and stir to combine.

Add the remaining 1⁄4 cup of coconut milk, fish sauce, sugar, salt, and water. Increase the heat to bring the mixture to a boil, then decrease it to medium-low and simmer for 20 to 25 minutes, until the vegetables are soft.

Serve with French sourdough bread, rice, or noodles.

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